Photo by Tamara West
Where do you find an abundance of vegetables and fruit in September? In the tin, says Warren Elwin.
- Drain the juice from the can of plums into a pot (set the plums aside and pit if desired). Add cinnamon stick, cloves, the zest of the lemon, fresh ginger, cardamom and bay leaf. Bring to the boil and reduce liquid by half. Remove from heat, strain, add rum and cool. Pour juice back on to plums and refrigerate until needed.
- Serve with whipped cream, ice cream, or custard. You can also use canned cherries or berries.