White bonnets

• 450 g (1 lb) damsons or purple plums
• 150 ml (¼

Stone the fruit. Crack half a dozen of the stones and put the kernels into a pan with the red wine, sugar and vanilla pod. Cook gently for 20 minutes, then put in the stoned fruit and poach it gently until it is just tender, about 15 minutes.

Let it cool, and meanwhile whip the cream to a soft snow. Spoon the fruit into glasses and pile a snowy bonnet of whipped cream on top.