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1. Cut the plums in half and remove the pits. Remove the zest from the orange with a vegetable peeler. Squeeze the juice.

2. Combine the sugar, 1¼ cups water, orange zest and juice, star anise, and cinnamon stick in a medium saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.

3. Add the plums and stir gently. Reduce the heat to low and simmer for 8–15 minutes until the plums are tender, but still hold their shape. Discard the star anise, cinnamon stick, and orange zest. Serve, warm or chilled, in dessert cups, topped with Greek yogurt and honey, if you like.

Variation: Creamy Apricot Compote

Bring 2/3 cup water, 1/3 cup sugar, and ½ tsp ground cinnamon to a simmer in a medium saucepan. Add 1lb (450g) halved and pitted ripe apricots. Cover and simmer over low heat for 10–15 minutes, until tender but still holding their shape. Stir in ¼ cup heavy cream. Top each serving with toasted sliced almonds.