Served as a fruit dessert in Portugal’s Algarve region, this compote is made by slowly cooking plums with a cinnamon stick and lemon zest, then topping it with toasted almonds. It is also good served cold in a lunchbox.
Place the quartered plums in a saucepan with the sugar, water, cinnamon stick, and lemon zest.
Cook the mixture over low heat for 12 minutes, until the plums are tender without falling apart and the syrup has thickened slightly.
Remove the cinnamon stick and let the compote cool slightly. Sprinkle the toasted almonds on top and serve.
When removing the pits, run the knife along the natural seam so the fruit does not break apart and look crushed in the compote. Allergen: contains tree nuts (almonds).
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