Plums all day, everyday (plum compote recipe)

As with last year, the plum trees have been working overtime. We've collected at least two large baskets full of misty purple plums and there are still plenty more on the tree. 

It's hard to beat a freshly-picked plum. It fits into the palm of your hand and as you bite into it the skin suddenly breaks apart, releasing a sweet, juicy interior. Mind the stone in the centre! 

Still, there are only so many crumbles a girl can take (or rather, only so many crumbles her stomach can take). We needed to use the plums quickly before they began to rot! Enter... stewed plums with Greek yoghurt and granola!

In a way it's a deconstructed crumble. But I like to think of it as a healthier version of my favourite pudding - as long as you change the ratio of fruit to crumble a bit!

Thick and tangy Greek yoghurt combined with softly stewed, lightly spiced plums...all topped off with a sprinkling of crispy granola. You could make the granola and/or yoghurt yourself if you're really out to impress; but otherwise, shop-bought will do. (My favourite yoghurt is here and favourite granolas here and here).

Stewed plums (serves 4)
8 - 10 plums (400g when de-stoned)
3 dsp light brown muscovado sugar
3 cloves
1/2 tsp ground ginger

granola and greek yoghurt, to serve

1. Halve and de-stone the plums. Place them in a saucepan over a medium heat with the sugar, cloves and the ginger. Cook for 10 minutes or so until soft, turning down the heat if needs be. 

2. Eat hot or leave to cool slightly. Serve with Greek yoghurt and some crunchy granola and enjoy nature's beautiful harvest.