Plum compote with ginger
- 600 g plums
- 1 red chilli pepper
-
1 Hazelnut-sized piece Ginger - 4 EL Sugar
- 1 Vanilla pod
- 1 Cinnamon stick
- 1 Star anise
- 300 ml
plum juice - 15 g Cornstarch
30 minutes
easy
- 1.
- Wash, halve and stone the plums. Cut the plums into wedges. Cut the chilli pepper into rings, removing the seeds. Peel the ginger and cut into slices. Caramelize sugar and 1 tablespoon of water in a saucepan.
- 2.
- In the meantime, cut open the vanilla pod and scrape out the pulp. Halve the cinnamon stick crosswise. Add the star anise, cinnamon, vanilla pod and pulp to the caramelizing sugar. When the caramel is golden brown, deglaze with plum juice and simmer until the sugar is dissolved.
- 3.
- Add the plum wedges, chili pepper and ginger, bring to the boil and simmer for about 3 minutes. In the meantime, stir the starch with a little water until smooth. Use it to thicken the compote until smooth, bring to the boil again. Pour hot compote into prepared, sterilized jars and immediately close tightly.
- 4.
- Compote can be kept for at least 1 week.
1 portion approx:
- 220 kcal
- 920 kJ
- 1 g protein
- 51 g carbohydrates
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