These are actually D'agen plums but for some reason they are now being sold under the name "Sugar Plums".
Underneath that mottled purple skin you'll find that the flesh is golden
and as the name suggests, quite sweet and juicy.
The dish I've made is inspired entirely by their name - Sugar Plums are a Christmas cookie fragrantly spiced with cinnamon, allspice and nutmeg and in this recipe, I've gently cooked the plums in a similarly spiced light caramel.
10 sugar plums, halved, stones removed
25 grams butter
1-2 tablespoons raw caster sugar
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
You'll need a skillet that is just large enough to snugly hold the plums in one layer.
Add the butter to the skillet and place on a medium heat - as it starts to melt, sprinkle in the sugar and spices. Stir until the sugar has melted and then add in the plums, cut side down. Turn the heat down as low as possible and gently cook for a couple of minutes before turning the plums over. You'll find that some of the plum juices will release to help form a caramel-like sauce. Cook for another 2 minutes then turn them over again - you want the plums to soften slightly but not collapse otherwise you'll end up with a type of spiced plum jam instead. This really shouldn't take any more than 5 minutes.
Finish off with a squeeze of lemon juice, if desired and serve at once.
These are best served hot - as I've done here as an accompaniment to buttermilk pancakes though they would be lovely with muesli or even porridge.