4 to 6
Easy
10 minutes
30 minutes
1. Heat the oil in a nonstick pan. Fry the sausages for 4 minutes on each side, or until golden and cooked through.
2. To make the plums, bring the water, sugar and vino cotto to a boil. Reduce the heat and carefully add the plums.
3. Simmer for 10 minutes. Allow to cool completely before peeling.
4. To serve, place the poached plums in a serving bowl, spoon over some of the poaching liquid, and top with the sausages.
Cook's note: If you have extra poached plums, save them in the fridge to serve sometime in the next few days as a simple, delicious dessert with vanilla-scented crème fraîche.
