Prep

1. Pre-heat the oven to 200C/400F/gas 6.
2. Wash and dry the plums. Cut each one in half around its centre using a small sharp knife.
3. Twist the halves in opposite directions to separate. Remove the stones with a teaspoon or knife if you need, keeping it neat.
4. Sit the fruit in a shallow baking dish in a single layer, cut sides down.
5. Add the water or cranberry/water. Sprinkle sugar over, evenly. Add the cinnamon stick.
6.  If using a vanilla pod – slit it lengthways with a knife then throw it in. Or add extract.
7. Wash and add the rosemary, if using. Leave it whole so it won’t disintegrate.
8. Cover the dish with foil.

Cook

1. Bake for 30 minutes or until plums are soft all through but not disintegrating.
2. Timing is ripeness dependent, so start to check after 15 minutes.
3. Check for taste at the same time. You may want to add lemon juice to lift the flavour but maybe not.

Plate

1. Remove. Leave to cool with foil removed. Replace foil to chill overnight. Remove from fridge 30 minutes before eating or you can re-heat gently if you want them warm.
2. Turn some of the fruit over before serving. Spoon from the dish at the table.
3. Team with natural yoghurt or porridge. For brunch or a special breakfast make up a batch of French Toast or US stacking pancakes to enjoy alongside your plums. Any homemade custard in the fridge? Try adding that!