plum dipping saucerating:
this is utterly gorgeous with barbecued duck. I've also made it, then frozen it in ice cube bags, and added a couple of cubes to a stir fry - gives a wonderful depth. Be careful not to over-sweeten it.
450g halved and stoned (!) plums or damsons
1 cinnamon stick, halved
150ml white wine
1 bay leaf
1 tbsp wine vinegar
2-3 tbsp light muscovado sugar
salt and black pepper
place plums, cinnamon, wine and bay leaf in a small pan. Simmer gently for 30 minutes until the plums are completely softened.
sieve, stir in the vinegar, sugar, salt and pepper to taste.