These plums, which resemble in form small dried Norfolk biffins, make a delicious compote: they are also excellent served dry. In France they are stewed until tender in equal parts of water, and of the light red wine of the country, with about four ounces of sugar to the pound of fruit: when port wine is used for them a smaller proportion of it will suffice. The sugar should not be added in stewing any dried fruits until they are at least half-done, as they will not soften by any means so easily in syrup as in unsweetened liquid.
Obs— Common French plums are stewed in the same way with or without wine. A little experience will teach the cook the exact quantity of liquid and of sugar which they require.