No Added Sugar Plum Compote with Custard

No Added Sugar Plum Compote with Custard


 Autumn is the season my favourite fruit becomes a plum, as most of the stone fruit grown in Australia is out of season. This is a very quick easy recipe to try out your new SlimSweet Monk Fruit sweetener.  Paired with cinnamon, which is great for digestion. 

I eat this with custard as a dessert, but you can make a plum crumble or upside down cake, add to yogurt with nuts and chia seeds for breakfast, whatever takes your fancy.  Make as stewed plums with a little more water, this is a very versatile recipe.

Makes 6 Serves



  1. Bring water and lemon juice to a simmer, add Monk Fruit Sweetener and dissolve.
  2. Slice plums into bit size slices
  3. Add the plums and cinnamon stick and simmer with the lid on for 15 minutes.
  4. If you want a thicker compote, you can leave the lid off and simmer for a further 5 minutes.


  • 3 egg yolks, room temparature
  • 2 tsp gluten free cornflour
  • 1 cup milk 
  • 2 tbsp SlimSweet Monk Fruit Sweetener
  • ½ tsp vanilla extract


  1. Whisk togetrher in a jug, egg yolks, cornflour and the monk fruit sweetener until well combined.
  2. Gently heat the milk and vanilla in a saucepan, until warm, do NOT overheat.
  3. Remove the milk mixture from the heat and gently add to the egg mixture.
  4. Tip the mix back into the saucepan and whisk until it starts to boil.  Take off the heat and whisk until the custard is thick enough to coat the back of a spoon.
  5. If the mixture is not thickening, you can return to the heat and gently heat again.

Stewed Plums

Exactly the same method, but just use 2 tbsp of water!