Plum and ginger compote

This was invented because we had loads of plums and loads of fresh root ginger. This had been bought from Hipercor on a recent trip to the coast, and Hipercor for some reason does not allow you to buy just a finger’s worth of root ginger, but 10 fingers and toes-worth. root ginger – close-up 10-8-14Plums [ours were red]
1 inch piece fresh root ginger
2 tbsp Demerara sugar
Handful, chopped pistachios
Natural or Greek yogurt  plums 10-8-14First, wash and dry your plums. Remove the stone and cut into halves, quarters if large. Put into a large saucepan. Prepare the root ginger by removing the brown skin, dice, and add to the pan.

Sprinkle sugar over the fruit, add more or less depending on how tart your fruit is. Add a couple of splashes of cold water. plums, ginger & sugar in pan 10-8-14Stir, then cook over a low heat with the lid on for 15-20 minutes until the fruit is softened. Stir occasionally to ensure the diced ginger is cooked thoroughly. plums in pan 10-8-14Set aside to cool, as it cools it thickens. At this stage, it freezes well.

Before serving, stir in chopped pistachios and top with Greek yogurt. Wonderful for breakfast, or after a light lunch. plateful 12-8-145 to remember
los pistachos – the pistachios
el jengibre – root ginger
un puñado – a handful
una salpicadura – a splash
a esta etapa – at this stage

5 thoughts on “Plum and ginger compote

  1. Pingback: Salty and hot hot | Notes on a Spanish Valley

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