Plums Poached in Marsala

When fresh plums are at their best, try this heavenly recipe. I could eat it every night! Thanks to English food writer, Delia Smith, for the original recipe which I have adapted.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 10  large  fresh plums
• 2  cups sweet marsala wine
• 1  teaspoon vanilla essence or 1  teaspoon  extract
• 1  teaspoon cinnamon
• 1⁄2 cup brown sugar
• 2  slices fresh lemon rind
• 2  teaspoons arrowroot

Directions

1. Preset oven to 180C (350F).
2. Cut plums in half and remove stones.
3. Place plums, cut side up, into a rectangular baking dish- corningware, pyrex or similar.
4. In a large jug, combine Marsala, vanilla, cinnamon, sugar and lemon rind.
5. Mix well then pour this mixture evenly over the plums.
6. Bake on the centre shelf of the oven for 40 minutes, turning plums over after 20 minutes.
7. Remove from oven and strain liquid into a small saucepan.
8. Remove the lemon rind and discard.
9. Make a paste with the arrowroot and a little water and add to the juice in the saucepan.
10. Place pan over a medium heat and cook, whisking constantly, until it reaches simmering point.
11. Simmer sauce for about 5 minutes until it is slightly thickened and glossy- it will thicken more as it cools.
12. Pour the liquid back over the plums.
13. Serve plums hot or cold with cream or ice-cream.