1 1/2 lb red or yellow plums
3 oz / 1/2 cup sugar
1/2 tsp ground cinnamon
4 tsp cornflour
2 tbsp ginger wine
lemon sponge cubes and slices of apples and pears,
to serve
Cut plums in half and discard the stones. Put the
plums into a saucepan with sugar
and cinnamon and 10 fl oz of water. Cover and
simmer for 15 minutes. Press the
fruit mixture through a sive into a fondue pot.
In a small bowl, blend cornflour smoothly with wine
and stir into plum puree. Heat
gently, stirring until thickened. Serve with cubes
of lemon sponge and slices of
fruit.
(Serves
4)