Wash and halve the plums. Remove and discard the stones, leave the skin on them and cut into quarters.
Add the sugar, water, lemon juice and cinnamon stick to a pot. Heat for a few minutes until the sugar dissolves.
Add the plums and bring to the boil.
Reduce the heat and cook, stirring occasionally, for 7-10 minutes or until the fruit begins to break down. The syrup will thicken slightly as it cools.
Enjoy warm or allow to cool and store in a jar in the fridge for up to 10 days.
There's no need to peel the plums. Not only is it a fiddly, messy job, but the skins add color, taste and fibre to the compote.
The color of your compote will depend on the variety of fruit you use.
Try adding in two star anise for another great flavor.
The cinnamon stick is optional, but does give a great taste. Substitute for ¼ tsp ground cinnamon if you don't have a stick.
Swap the lemon juice for orange juice for a different flavor.
Try with 2 tbsp maple syrup instead of sugar.
Storage and freezingFridge: Keep in a lidded jar in the fridge for up to 10 days.Freezer: Store the completely cooled compote in a freezer-safe bag or container for up to two months.Serving suggestionsCompote is really versatile. I love to use it in many ways, including these serving suggestions: