Ingredients

• 350g/¾lb plums
• cut in half
• stones left in
• 350g/¾lb ripe strawberries
• hulls removed
• 2 tbsp caster sugar
• 1 tbsp water (optional)
• 1 vanilla pod (or dash vanilla extract)
• 1 star anise

Directions

• Place all of the ingredients into a lidded saucepan and bring to a simmer. Cover and simmer gently over a medium heat for 15 minutes.
• Remove the lid and reduce the heat until the mixture is just simmering. Cook
• stirring well to prevent the mixture from sticking to the bottom of the pan
• for a further 30-40 minutes
• or until the compôte mixture has thickened and resembles jam but is not too sticky. Set aside to cool slightly
• then remove the plum stones.
• When the compôte has cooled slightly
• spoon it into two sterilised
• lidded jars. Seal the jars
• then set aside until completely cool. Chill in the fridge until needed. (NB: The compôte can be kept for up to two weeks).