Sugar plums are beautiful, sweet little plums that have their short season in late summer and early autumn. I could not resist buying them when I saw a box for sale in the fruit shop. They are delicious to eat fresh, because their skin is not at all bitter, but are also gorgoues poached. I felt like Maggie Beer as I got out the verjuice, vanilla and raw caster sugar to cook them this afternoon. I split the plums in half and prised out the seeds, but you could cook them whole if you wanted. Serve them with thick cream, or on your breakfast granola, or just on their own. You could even make a fruit crumble with them. Endless possibilities.
500g sugar plums, washed
1/3 cup raw caster sugar
1/3 cup verjuice
1 vanilla bean
Split the plums in half and carefully take out the seeds. In a shallow pan place the caster sugar, verjuice, vanilla bean and plums and bring to a gentle simmer. Cook for 5-10 minutes, or unti the plums are soft but not falling apart and the liquid a little syruppy. Eat warm or at room temperature, with thick ream or greek yoghurt.