For the stewed plums, put the pitted plums on the stove with water, star anise and cinnamon. Add sugar, port wine and apple juice and bring everything to a boil. Cook for 10 minutes at medium temperature.
Mix some of the compote juice with cornstarch, bring to a boil and stir the thickened juice into the damson compote.
Preparation Tip:
Eat the plum compote as a light snack between meals or serve it with strudels or soufflés!
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