Plums are an abundant seasonal crop with many varieties worth exploring, among them damson, mirabelle, victoria and greengages. If you find yourself with too many plums, cook them up in a number of simple desserts, from crumble to upside-down cake. My favourite is also the easiest: griddle plum halves and serve with whipped ricotta. Plum compoteCompote is the simplest way to transform plums into a sophisticated and delicious dessert or yummy breakfast. 330ml water75g sugar1 star anise1 piece citrus peel250g plums, halved and stonedBring the water to a boil in a small saucepan with the sugar, star anise and citrus peel.

Source: The Guardian October 13, 2018 04:52 UTC