Slow baked plums with shiraz and star anise

Plums and red wine are as good if not better than pears and red wine. Slow cooked like this they taste just like the mulled wine you have at Christmas.

Serves 4
500g (1lb 2 oz) red plums
100g (3 1/2 oz) soft brown sugar
2 star anise
4 cloves
300ml (10 fl oz) shiraz or other intensely fruity red wine
Vanilla ice cream to serve

Run a knife round each plum and twist to pull each half apart. Pull out the stone or work a knife round it and cut it out. Arrange the plum halves in a single layer in a large ovenproof dish. Tuck the star anise and cloves round the dish then sprinkle the sugar over the plums.

Pour over the wine over the dish evenly then bake in a moderate oven (180°C/350°F/Gas 4) for about 50 minutes until the plums have turned jewel-red and the wine has turned thick and syrupy. (Spoon over the juices a couple of times during the cooking time). Remove the spices and serve hot with good vanilla ice cream.

To drink
With the rich mulled wine flavour of the sauce I really don't think you need anything

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