Wash, dry and halve the plums.
Carefully remove the stones with the tip of your knife, or a teaspoon.
Add the plums to a medium sized saucepan.
Pour in the fruit juice and add the cinnamon stick.
Using the tip of a sharp knife, slice the vanilla pod in half lengthways.
Turn the knife over in your hand and, using the back of the blade, scrape the seeds from each half of the pod.
Add both the pod and the seeds to the pan.
Put on the pan lid and set the pot on the stove. Turn the heat to high, and once boiling, immediately reduce the heat and let gently simmer for 5-6 minutes.
If your fruit was very ripe and soft, it will take less time to poach.
When the fruit is soft, serve with a spoon or two of the spiced juice.
If you have any leftovers, allow to cool in the saucepan, then pour into a Tupperware tub and place in the fridge.
Use up withing 3-4 days or, once fully chilled, it can be moved to the freezer where it will last for several months.
Please enjoy my recipe! Jane | hedgecombers.com