In Autumn, poached plums are particularly good at breakfast, as an alternative to blackberry compote or apple puree, and eaten with greek yoghurt and granola.
225g sugar
225 ml cold water
450g plums, cut in half with their stones removed.
First make a syrup by putting the water and sugar into a saucepan and bringing them slowly to the boil, stirring occasionally, so that the sugar dissolves. Allow to simmer for two minutes, then add the plums. You will almost wish you had more syrup for the plums, but don’t worry, you have plenty. Cover the saucepan and cook very gently till the plums are just beginning to feel tender (if you have one of those glass or see through lids, so much the better, so that you can easily check that the plums and their syrup aren’t boiling furiously). Turn off the heat. The plums will continue to cook in the syrup as it cools.
