Try this plum and fig compote, then check out our rhubarb compote, brioche french toast with warm blueberry compote and our easy vegan pancakes with berry compote.

Rosie's top tips:

  1. Add a young, furry fig leaf to the pan when cooking down the plums in sugar to infuse the mixture with an added figgy flavour with hints of sweet almond and coconut.
  2. If you can't find a fig leaf, other recommended aromatics are vanilla seeds, fresh bay leaves or a hint of cinnamon.


  • 500g ripe plums (I really love greengages for this), halved and stoned
  • 220g golden caster sugar
  • few fig leaves (optional, but they add a lovely figgy, coconutty element)
  • juice of ½ lemon


  • STEP 1

    Cook the plums, sugar and 100ml of water in a large pan over a medium-high heat for 15 mins or until the plums have begun to break down, skimming any scum from the surface.

  • STEP 2

    Add in the fig leaves and simmer for a further 10 mins before adding the lemon juice and cooking for a further 5 mins until most the water has cooked off and it is nearly set – it’s fine if the compote is a little loose as it’s better than being overset.

  • STEP 3

    Spoon into a sterlised jar and leave to cool before storing in the fridge. Use on greek yogurt, in a fool, on toast or to fill a cake.

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