Apple compote

200 g dried apples (slices)
1 1/2 liter water
75-100 g sugar

2-3 tbs potato flour or cornstarch
100 ml cold water

Wash the apples and soak in the water with half the sugar for about 12 hours. Cook until soft. Make a paste with the starch and cold water and stir into the compote to thicken. Add remaining sugar, or to taste. Pour into a bowl and sprinkle sugar on top. Serve warm or cold, with cream if preferred.

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Plum and Cherry Compote

A beautiful, delicious and simple (and vegan and gluten-free) late summer/early autumn dessert. I usually make it with plums alone, but as I had a handful of dark red cherries on the countertop, I threw these in as well. It lovely served with some whipped cream, or perhaps some curd cheese cream - or, as I ate it yesterday, au naturel.

Cherry and Plum Compote
(Ploomikompott)
Serves 4



about 500 g (a large punnet) of plums or damsons
150 ml water (2/3 cup)
100 g sugar (just under half a cup)
3 Tbsp potato starch or cornflour + 3 Tbsp water

Wash the plums, halve and remove the stones. Place sugar, water and plums into a medium-sized saucepan and simmer for about 7-10 minutes, until plums are soft and starting to disintegrate.
Mix starch with some cold flour pour into the compote, whisking/stirring rigorously to avoid any lumps. If you are using potato starch, then remove the saucepan from the heat source just after the first few bubbles appear again. If you are using cornflour, then simmer on a low heat for a few minutes, until the compote starts to thicken. Remove from the heat.
Cool before serving.

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