Torello’s Japanese blood plums are sweet with a hint of tartness and deep burgundy coloured flesh. They are great for jams, stewing or eating fresh. I have suggested a couple of ways to serve them using the same ingredients.

My compote suggestion is infused with star anise and basil to serve with morning granola and yoghurt, but would also work as a dessert with vanilla panacotta (see my recipe a few weeks ago for vanilla panacotta with strawberries). The same combination can be turned in to a cool refreshing granita, perfect for our hot summer evenings.

As a side note, the sugar content can be reduced to taste, but keep in mind the frozen mixture will become more icy in texture and sweetness diminishes in flavour when frozen. The same recipe was tested with ½ cup of castor sugar for tart result. The flavour and ripeness of fruit at the time, will also influence the final result, so taste as you go. 

serves 4-6

375ml (1½ cups) water

140g (2/3 cup) castor sugar

3 whole star anise 

3 sprigs of basil (stem and leaves)

500g blood plums, halved and pit removed

2 tablespoons verjuice, or lemon juice

You’ll need a metal tray measuring a 20 x 30cm (a lamington tin is ideal). Make space in the freezer for the tray to sit flat.

Place the water, sugar, star anise and basil in a medium saucepan over a medium-high heat. Bring to the boil then add the plums. Bring back to the boil and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.

Remove the star anise, basil stems and leaves. Add the verjuice, or lemon juice to the plum mixture. Puree the plum mixture in a blender until smooth. Pour into tray and transfer to the freezer. After an hour, use the fork to stir the mixture, dragging any ice crystals formed around the edges into the centre. Return to the freezer and repeat the process every 30 minutes to break up the mixture so it forms ice-crystal flakes. The process takes 3-4 hours depending on the temperature of your freezer.

When ready, spoon into chilled glasses and serve straight away.

The granita can be made up to a few days ahead. 

Serving suggestion: serve accompanied with a shot of chilled red vermouth.

BLOOD PLUM COMPOTE WITH STAR ANISE & BASIL

serves 4-6

375ml (1½ cup) water

110g (½ cup) castor sugar

3 whole star anise 

3 sprigs of basil (stem and leaves)

500g blood plums, halved and pit removed

2 tablespoons verjuice, or lemon juice

Place the water, sugar, star anise and basil in a medium saucepan over a medium-high heat. Bring to the boil then add the plums. Bring back to the boil and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature. Stir in the verjuice or lemon juice.

If wanting to reduce the cooking liquid, remove plums with a slotted spoon and transfer to a bowl. Place the saucepan over a medium heat and bring plum cooking liquid to a simmer. Reduce by two-thirds. Remove from the heat and set aside to cool to room temperature. Pour the cooled syrup over the plums.

Store the plums in a sealed container in the refrigerator up to 4 days.

Recipe by Fiona Hammond, January 2022