Quick cinnamon plum compote
a practically non-recipe
Sweetener- honey, maple syrup, sugar, whatever is available
Optional: Vanilla pod, a dash of vermouth.
Cutting the plums into sizeable chunks.
Place in a pan with just a bit of water (gets the steaming going).
Add as much sweetness as you like, but not too much, you want to balance the tartness, but not to lose it.
Add cinnamon. I use plenty, but I swear by the stuff.
Cover and cook on a medium low heat for about 30 minutes.
A holiday season aroma fills the air shortly.
A spoonful on top of fresh sheep’s milk ricotta or a sliced apple, topped with a sprinkle of musli and crushed pistachios makes a stupid dessert and a dollop on my breakfast cereal gets me out of bed in the morning.
And I will always remember Florence for it.
* To know whats in season and at its best visit eat the seasons.