biscuits and Greek yogurt (or frozen yogurt), to serve
Put the plums in a pan with just enough water to cover them, then pour over the honey, orange blossom water and juice. Bring to a simmer, then cover and cook for 15 mins until the plums are tender through to the stone, but not mushy.
Using a slotted spoon, lift out the plums to a serving dish. Bring the liquid back to the boil and simmer to a thin syrup. Pour over the plums and leave to cool. (You can peel the plums to serve, if you like a posher finish.)
Serve with crunchy biscuits like our Honey-bread biscuits (see 'Goes well with'), and Greek or frozen yogurt.
1/4 cup Streamland honey
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste