Plum Sauce

Chop the challot and fry it in a little olive oil.

Add the sugar to the mix and stir thoroughly until it has soaked up all of the oil and become crumbly. You don't want the sugar to actually dissolve at this point; just let it form a nice crumble.

Slice up the plums; ensure you remove all of the stones and keep only the flesh. It's not required to peel them.

Add the plums to the pan and cook in with the mix until the pieces soften and the sugar is dissolving in the plum juice.

Add 50ml ONLY of the red wine and stir. Allow to boil. Let it all blend in nicely together.

While the mix is still boiling, continue to add the rest of the wine and mix in. Never reduce the heat.

Allow to continue boiling for 10 mins, all the while testing the plum flesh to make sure it's softening. Use a masher to soften the pulp if you think it will help your mixture.

Sieve the mix through a colander. It's pretty likely that you'll need to use your masher to smooth down the pulp through the colander until the mixture is almost pulp-free.

Do not reduce the heat below boiling. Really let it boil up until it thickens.

Once ready, serve over your meat of choice - experience tells me that duck works best with a plum sauce.

Beautiful.