Blood Plum Sauce

• 250 ml water
• 250 g castor sugar
• 25 ml<

Put all the ingredients except the plums in a large stainless steel saucepan, bring to the boil, then simmer for 20 minutes. Add the plums to the syrup and cook over gentle heat for 1 hour or until the plums have lost their shape and become mushy. Press through a conical sieve, extracting as much liquid as possible and discarding the solids. The sauce can be used right away or refrigerated in a