Cooking Plums, Damsons and Greengages

This method is best for fruits being used in fruit tarts and sponges; they keep their shape but also become very tender. All you need to do is halve and stone the fruits and place on a baking sheet skin-side down. Sprinkle liberally with icing sugar and cook in a preheated oven 200°C/400°F/gas 6 for