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    Plum and stem ginger compote Aug 2010

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    Plum and stem ginger compote Aug 2010

    Perfect on sliced bread or served as part of a cheese board.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes


    • 800g essential Waitrose home ripening plums
    • 1 large orange, juice
    • 1 cinnamon stick
    • 1½ balls chinese stem ginger in syrup, finely chopped
    • 125g caster sugar


    1. Halve the plums, discard the stones and put the flesh into a large, non reactive stainless steel pan. Add the orange juice, cinnamon and stem ginger and cook over a medium heat, stirring occasionally, until the fruit is very tender and beginning to break up. This will take about 20 to 25 minutes, depending on the ripeness of the plums.
    2. Tip in the sugar and stir over a low heat until dissolved, then increase the heat and simmer for 5 minutes.
    3. Remove from the heat and leave to cool for 5 minutes, then spoon into sterilised jars and cover. Once cooled, store it in the fridge.

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