Served as a fruit dessert in Portugal's Algarve region, this compote simmers plums with a cinnamon stick and lemon zest over low heat, then finishes with a scatter of toasted almonds. Served cold, it also packs neatly into a lunchbox.
Put the quartered plums into a pot with the sugar, water, cinnamon stick and lemon zest.
Simmer the mixture over low heat for 12 minutes until the plum wedges soften without falling apart and the syrup thickens slightly.
Remove the cinnamon stick, let the compote cool a little, then scatter the toasted almonds over it before serving.
When pitting the plums, run the knife along the natural groove of the fruit, or the flesh will tear and look mushy in the compote. Allergens: contains tree nuts (almond).
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