Ingredients

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1.35kg fresh firm plums

1 pint Marsala

1 vanilla pod

2 cinnamon sticks

75g caster sugar

2 tsp arrowroot

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Method

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Place the plums, vanilla pod and cinnamon sticks in a baking dish, then mix the Marsala with the sugar and pour it over the plums. 

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Place the dish on the centre shelf of the oven and cook for 40 minutes, uncovered, turning the plums over in the Marsala halfway through the cooking time.

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Remove the baking dish from the oven and strain the plums, discarding the vanilla pod and cinnamon sticks, and pour the sauce into a medium-sized saucepan.

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Bring it up to simmering point, then let it bubble and reduce for 5 minutes. Mix the arrowroot with a little water in a cup to make a paste, then whisk this into the liquid. Bring the sauce back to simmering point, whisking all the time, until it has thickened slightly and is glossy – about 5 minutes.

 

Pour it back over the plums and serve them hot or cold.