Oh, these are gorgeous … spices and coconut sugar and lime leaves with slightly tart red-fleshed plums … can’t you just taste them?
¾ cup coconut sugar 2 cups water 3 kaffir lime leaves Small piece cinnamon bark 6 cardamom pods, smashed 2 blades of mace (pieces of mace), optional 700g (1½ lbs) red-fleshed plums which are suitable for poaching Greek yoghurt or vanilla ice cream for serving 4 or more ladyfinger biscuits (boudoir biscuits), optional
1 Dissolve sugar in water in a large frying pan (skillet) over gentle heat, stirring often with a metal spoon. Add kaffir lime leaves, cinnamon bark, cardamom and mace, if using. Bring to a gentle boil, then simmer for 5 minutes.
2 Halve plums and remove stones if possible. Add to pan cut side up. Spoon over syrup. Poach for 7-10 minutes until tender, spooning syrup over once or twice. Cool plums in syrup, spooning over syrup 2-3 times.
3 Serve with Greek yoghurt, or vanilla ice cream (or hokey pokey ice cream!). If liked, crumble over ladyfinger biscuits before serving.
Suitable varieties for poaching include Omega, Black Doris, Billingtons, Elephant Heart, George Wilson.