PLUMS IN A CARDAMON-SCENTED PORT SAUCE

I have gone 'plum' crazy over this recipe this year, I simply can't get enough of it.

* 1kg firm ripe red plums, halved and stoned
* 500ml port
* 3 cardamom pods, split
* ½ cup lemon juice
* Zest of two oranges
* 3 cloves
* 5ml ginger freshly chopped or grated
* Pinch of salt

Find a pot large enough to take the plums and then remove the plums. Add all the ingredients except the plums to the pot and boil till reduced by half, add the plums cut side up and simmer for 10 minutes while basting with the sauce. Cook until tender. Serve with thick, fresh cream. Yum!!!

Tip: Turn this into a sauce for ostrich fillet by adding two fat cloves of crushed garlic and a sliced chilli. Add to the port and cook the fruit until reduced and really soft.