Nectarine and plum compote

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

2 nectarines

6 plums

225ml orange juice

¼–½ teaspoon ground ginger

4 tablespoons reduced-sugar apricot jamjellyX

2-3 teaspoons cornflourcornstarchX

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Instructions

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1 Remove stones then slice nectarines and plums. Place in a saucepan with orange juice, ginger and jam. Cook over a gentle heat until jam becomes liquid and fruit becomes soft and tender.

2 Mix cornflour with a little of the hot liquid to form a paste. Return to saucepan and stir until mixture is thickened. Serve.

Serving suggestion

Reduced-fat ice cream

Variations

Use peaches and apricots instead of nectarines and plums.

HFG tip

Vary the compote thickness by adding less or more cornflour.
Served with low-fat yoghurt, this compote is perfect for breakfast.

Nutrition Info (per serve)

Calories 139 cal

Kilojoules 580 kJ

Protein 2 g

Total fat 1 g

Saturated fat N/S

Carbohydrates 30 g

Sugar 29 g

Dietary fibre 2 g

Sodium 10 mg

Calcium 10 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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