Prune compote

Method

Rinse the dried prunes thoroughly under cold water and place in a large saucepan with the measured water. Bring to a gentle simmer over medium heat and cook for 15-20 minutes until the prunes are tender and have absorbed some liquid. Add the caster sugar, lemon juice, cinnamon and cloves, stirring well to combine. Continue simmering for a further 5-10 minutes until the liquid thickens slightly and takes on a syrupy consistency. Remove from heat and allow to cool completely. Remove the whole cloves before transferring to sterilised jars for storage, or serve warm as a traditional accompaniment to porridge, pancakes or as a dessert with vanilla cream.