Hot Plum Compote with Cinnamon

1. Cut the plums into quarters, discarding the stones.
2. Put the plums into a saucepan with the cinnamon stick and lemon zest. Remove 3–4 tbsp of the apple juice and set aside. Pour the rest into the pan with the plums and bring to the boil. Let the plums simmer until tender – may be as little as 3 minutes because they cook quickly, don’t let them get soggy! Remove from the heat. Taste, and add a little of the honey or syrup if necessary.
3. Tip the plums out of the pan into a colander set over a bowl. Pour the plum liquid back into the pan and bring to the boil.
4. In a small bowl mix the cornflour to a paste with the reserved apple juice, then pour some of the hot plum liquid into the bowl, mix and tip it all into the pan. As soon as the liquid thickens to a clear glossy sauce remove the pan from the heat.
5. Transfer the plums to serving or individual bowls, pour the sauce over and add almonds if using them.

This is beautiful hot or cold – the sauce becomes slightly jellied as the mixture cools.