The slightly acid flavour of these home-grown plums makes them suitable for sweet compôtes and puddings. Their flavour is brought out to the full by poaching them in a syrupy wine and serving them while still warm.
900 grams Victoria Plums, firm
75 grams Caster Sugar
300 ml Medium Dry Sherry
2 tablespoons Almonds, flaked
Dissolve the sugar in 300 ml of water and simmer for 10 minutes.
Stir in the sherry and bring the syrup to simmering point again.
Remove the stalks from the plums, wash and dry them.
Add the plums, one at a time, to the syrup.
Cover the pan with a lid and remove from the heat.
Leave the plums in the syrup for 10 minutes.
Lift out the plums with a perforated spoon and put them in a serving dish.
Cover the dish with a plate or foil, and leave in a warm place.
Boil the syrup over high heat until it has reduced by about one-third and thickened slightly.
Pour it over the plums.
Meanwhile, toast the flaked almonds for about 5 minutes in the oven until golden.
Scatter these over the plums and serve at once, with a jug of single cream.