PLUM, CINNAMON & ALMOND COMPOTE
6 plums, halved and stoned 75g (2¾oz) sugar
1 cinnamon stick ½tsp almond essence In a pan, add the plums, sugar, cinnamon, essence and 200ml (7fl oz) water. Bring to the boil, stirring occasionally, until the sugar dissolves. Reduce the heat and simmer, partially lly covered, for 20 minutes, or until reduced. Remove the h cinnamon stick and cool. Serve with muesli and yoghurt.