Plums & Blackberries In Rosemary Syrup
This delightful plum and blackberry compote is bursting with fresh flavors that are perfectly balanced with a hint of rosemary. The mixture of sweet and tart fruits, along with a touch of citrus, creates a luscious and aromatic topping that pairs beautifully with a scoop of creamy vanilla ice cream. Perfect for a cozy dessert or a tasty brunch treat, this compote is sure to impress with its vibrant colors and refreshing taste. Enjoy the medley of flavors in each spoonful!
— Constant Cookbook
Ingredients
- 100g golden caster sugar
- 50g light muscovado sugar
- 2 lemons , pared zest and juice
- 4 short sprigs rosemary
- 4 ripe plums , halved and stoned
- 300g ripe blackberries
- vanilla ice cream , to serve
Instructions
- Put the sugars into a saucepan with 250ml/9fl oz cold water. Heat gently and stir until the sugars have dissolved, then bring to the boil and simmer for 10 mins to reduce slightly.
- Add the lemon zest and juice, rosemary and plum halves, bring back to a simmer and cook gently for 10 mins until the plums start to soften. Tip the blackberries into the pan and stir gently to warm through. Serve in bowls with scoops of ice cream.
Yield
Serves 4
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