Stewed Damson Plums

By Jo Kinley
  • 200ml red wine
  • 100ml port
  • 100ml Damson Plum Liqueur
  • 1 cinnamon stick
  • 1 star anise
  • 80g clear honey
  • zest and juice 2 oranges
  • 500g Damson Plums, halved and pitted

Heat oven to 140C/120C fan/gas 1. Bring the wine, port and Damson Liqueur to the boil in a pan, with the cinnamon and star anise. Reduce by half, then add the honey, orange zest and juice.

Arrange Damson Plum halves in an ovenproof dish and gently pour over the liquid. Cover with wet baking parchment and poach in the oven for 15-20 minutes until soft but not exploding. Allow to cool in the liquid.

Serve for breakfast with muesli, rice pudding or simply enjoy on their own.