This dish is very popular on the breakfast buffet table. The plums go very well with granola and yoghurt, bircher muesli and even porridge.
It improves in taste overnight and will last a couple of days in the fridge. It's great for using up a surplus of plums and is also good with those rock hard plums you buy in the supermarket to "ripen at home"
It's been a bad year for plums here but, when I do have a glut, I cut the plums in half and freeze on a tray before putting into a bag in the freezer. I then cook them straight from the freezer.
It's also good as a base for a plum crumble or with rice pudding.
I've used ground cinnamon here but you could use a cinnamon stick instead and put in a star anise.
7 or 8 plums cut in half with stone removed
3 tbs soft brown sugar
1 tsp ground cinnamon
Preheat oven to 200 degrees ( 180 for fan oven ) or use the top oven in the AGA. Take a medium sized baking dish and pour in about 1/2 cm water. Add the sugar and cinnamon and stir around. Add the plums, cut side up.
Put in the oven for about 30 minutes. You need the plums soft but, preferably, not falling apart.