Phil Vickery’s plum compote

Plums are underrated yet contain plenty of good stuff with polyphenols and phytonutrients – especially the red and purple varieties. These antioxidants are concentrated in the skins, so leave these on when you cook them. Roasting intensifies the natural sweetness in the fruit.

phil vickery plum compote
Kate Whitaker

SERVES 2 

PREPARATION TIME 5 MINUTES

COOKING TIME 15 MINUTES

4 ripe plums, halved and stoned

1. Preheat the oven to 200C/ 180C fan/gas 6.

2. Arrange the plums, cut side up, in a shallow baking dish lined with greaseproof paper. Spoon over 1 tablespoon of water. Bake in a hot oven for about 15 minutes, until soft.

COOK’S TIP

This is delicious added to sweet and savoury dishes. For breakfast, serve with kefir cultures in a high-protein yogurt or any other unsweetened yogurt. Top with chopped raw almonds, with their skin on. For a salad, leave out the water and roast the fruit dry: add to sugar snap peas, rocket and watercress plus a matchbox-sized portion of feta.

ENERGY 45kcals PROTEIN 1g FAT 0g SATURATED FAT 0g CARBOHYDRATE 11g TOTAL SUGARS 11g SALT 0g SODIUM 0mg FIBRE 2.7g

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