Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photograph: Jonathan Gregson
Baked blackberry and plum compote with amaretti and yogurt
Sam Harris' autumn extravaganza of blackberry and plums with amaretti from Sainsbury's magazine is a sophisticated and fruity dessert
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Ready in 40 minutes + cooling
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Cooking time 30 minutes
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Prep time 10 minutes + cooling
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Serves 6
Ingredients
- 10 red plums, halved and stones removed
- 50 g caster sugar
- 2 strip of lemon zest
- 1 vanilla pod, halved lengthways
- 450 g blackberries
- 1 squeeze of lemon, if needed
To serve:
- 6 tbsp Greek-style natural yogurt
- 6 amaretti biscuits, crushed
Method
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1
Preheat the oven to 180°C, fan 160°C, gas 4 and place the plums, cut side up, in a small roasting tin. Sprinkle with the sugar, add the lemon zest, vanilla pod and a splash of cold water. Bake for 15 minutes, then remove and turn over the plums. Scatter the blackberries over the top.
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2
Bake for a further 15 minutes until the plums and blackberries have softened nicely. Remove the fruit from the tin and allow to cool. Taste it (you may need to add a little lemon juice to lift the flavours), remove the lemon zest and vanilla pod. Serve at room temperature with a dollop of Greek yogurt, sprinkled with the crushed amaretti biscuits.
Get ahead: cook the day before, then chill. Bring to room temperature before serving.
