Baked blackberry and plum compote with amaretti and yogurt
Prep time: 10 minsTotal time: 
Baked blackberry and plum compote with amaretti and yogurt
Prep time: 10 minsTotal time: 
Sam Harris
Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.
Sam Harris
Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.
Ingredients
- 10 red plums, halved and stones removed
- 50g caster sugar
- 2 strips of lemon zest
- 1 vanilla pod, halved lengthways
- 450g blackberries
- a little lemon juice, if needed
- 6 tbsp Greek-style natural yogurt, to serve
- 6 amaretti biscuits, crushed, to serve
Step by step
Cook the day before, then chill. Bring to room temperature before serving.
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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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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.
Recipe photograph by Jonathan Gregson
