Having guests over for dinner? Impress them with this Roast Duck with Plum Compote dish. Rich in vitamins A, C and E as well as a great source of dietary fibre and potassium, Stonefruit makes this dish scrumptious and extra healthy!
Ingredients
1 roast duck, cut ready to serve
1/4 cup water
1/4 cup sugar
6 blood plums, stone removed and quartered
1 tsp five spice powder
Method
- Place water in a small saucepan and bring to boil. Add the sugar and let the mixture bubble for 30 seconds.
- Add the plums and five spice, simmer, stirring gently until sauce thickens (8-10 minutes).
- Serve warm or cold with the duck.
Plums are far more diverse than their summer stonefruit relatives coming in a wider range of shapes, sizes, skin colours and tastes which vary from extremely sweet to quite tart. Some plum varieties are specifically bred so they can be dried and still retain their sweetness and these are used for prunes.
When selecting, go for plump, full-coloured plums. They generally become dull just before they are ready to eat.
Plums add a sweet surprise to hot and cold desserts, stewed, grilled or baked, and in fruit salads or pies. They also make tasty sauces for various meats or ice-cream and can also be preserved in jams.
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