A lovely serving suggestion from Trine Hahnemann's inviting new book Scandinavian Christmas. The preserved plums couldn't be simpler.
Trine says: "The perfect end to a lovely meal. You simply have to drink port with it! Choose plums with sweetness and tender flesh."
For the preserved plums
1 vanilla pod
200g caster sugar
50ml dark rum
250g Danish Blue, or any blue cheese (I would serve them with Stilton FB)
rye wafers (see picture)
Rinse and halve the plums and remove their stones. Divide them between sterilised jars.
Divide the vanilla pod lengthways and scrape out the seeds.
Mix 500ml of water, the sugar, vanilla seeds and pod in a saucepan and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes. Remove from the heat, then add the rum and pour over the plums. Each jar must be filled to the top. Seal the jars immediately.
The plums will be best after four or five days. (Stored in the fridge or a dark, cool place, they will keep for two or three months.) Before you serve them, bring them to room temperature.
Place the cheese on a platter with a jar of preserved plums and provide plenty of rye wafers. Serve with port. (I would choose a Late Bottled Vintage port with this)
This recipe comes from Scandinavian Christmas by Trine Hahnemann, published by Quadrille Publishing. RRP £16.99 Photography by Lars Ranek