Slow Cooker

1. Wash 400 g ripe plums, cut them in half, and remove the stones.
2. If the plums are especially large, cut them into quarters so they cook down a little faster.
3. Place the 400 g halved plums, 1/2 tsp ground cinnamon, 1/2 tsp vanilla essence, 1/4 tsp ground ginger, 2 tsp honey and 1 Tbsp water into the slow cooker. Give everything a good stir.
4. Cover and cook on High for 2 to 3 hours, stirring every 30 to 45 minutes. The exact cooking time will depend on how ripe and juicy your plums are. You’re looking for very soft fruit that has broken down into a thick, spoonable compote.
5. If you like a chunkier compote, stop cooking while some plum pieces are still visible.
6. For a smoother texture, continue cooking until the plums have almost completely disintegrated, then give the compote a good stir.
7. Let the plum compote cool for a few minutes before serving.
8. It will thicken a little more as it cools. Spoon it over yogurt, porridge, pancakes, waffles or ice cream.

Stovetop Method

1. Place the 400 g halved plums, 1/2 tsp ground cinnamon, 1/2 tsp vanilla essence, 1/4 tsp ground ginger, 2 tsp honey and 1 Tbsp water in a saucepan.
2. Cook over low heat, stirring occasionally, until the plums are very soft and have broken down to your preferred consistency, usually about 20 to 30 minutes.