Ingredients

Method

• 2 T olive oil
• 1 x 400 g packet Woolworths free-range duck sausages
• Sea salt and freshly ground black pepper, to taste
For the poached plums:
• 2 cups water
• 225 g sugar
• ½ cup vino cotto
• 9 plums, scored

Method

Ingredients

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.

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