helen's plum compote

Perchance because my own mama left this mornin' to head back to the Midwest, I'm feeling nostalgic for all things mom-(mum-)ish and so my thoughts turn to my mother-in-law's plum compote (originally from a Le Cordon Bleu cookbook). She made this for us while she and my father-in-law were visiting recently. Oh my word. Amazing. Mum serves it with a dollop each of creme fraiche and mascarpone and the sweet-tartness of the plums fuses perfectly with the smooth creaminess of the two toppings.

You'll need:

• plums (why not?)
• red wine
• red currant jelly (a whole jar)
• creme fraiche and/or mascarpone (or ice cream)

Do this:

Wash your plums, halve them, and then take all the pits out. (No need to peel the fruit.) In a shallow (but wide) pan on the stove top, add the red wine and reduce it by half, then add the red currant jelly. Throw in your plums with cut sides upwards.

Bring it back to the boil and simmer with the lid on till the plums are poached and soft.

Devour hot or cold. Either way you're going to be plum happy.