Make 1 1/2 cups of compote
2 cups of plums, pitted and halved
1/2 cup sugar
juice of 1 lime
1/4 cup of port
Soak the plums in lime juice and sugar overnight. Heat the plum mix in a saucepan, add port and cook over a lazy boil until the sauce thickens. Taste the sauce to check for the right balance of sweet and tart. Let cool and store in an airtight jar for a week.
It can be served with ice cream, pancakes, cookies, biscuits - possibilities are endless.
Variations: Adding cinnamon or rosewater while cooking add an interesting spin to the compote.