I love to have spicy fruit compotes for breakfast. I add it to my muesli and yoghurt or stir through my porridge.
1 kg plums
½ cup caster sugar
2 teaspoons anise seeds
Bruise the anise seeds in a mortar and pestle. Pour onto a square of cheese-cloth and twist into a knot.
Tying the seeds in cheese-cloth means that they can be lifted out of the compote at the end.
Put the plums, sugar and cheese-cloth wrapped anise seeds in a saucepan with a splash of water.
Cook for 20 – 25 minutes. Bu this time the plums will have softened and released their liquid.
Turn off the heat and leave for half an hour for the anise seeds to steep.
Taste and decide whether to leave longer to develop more flavour.
Serve warm or cold with a dollop of cream.