Heat oven to 140C/120C fan/gas 1. Bring the wine, port and Damson Liqueur to the boil in a pan, with the cinnamon and star anise. Reduce by half, then add the honey, orange zest and juice.
Arrange Damson Plum halves in an ovenproof dish and gently pour over the liquid. Cover with wet baking parchment and poach in the oven for 15-20 minutes until soft but not exploding. Allow to cool in the liquid.
Serve for breakfast with muesli, rice pudding or simply enjoy on their own.
450g Fresh Damson Plums
3/4 cup flour
2 large eggs
1/3 cup sugar
1 cup milk
1/4 cup cream
3 tablespoons melted butter
butter for greasing baking pan
icing sugar for dusting
Preheat the oven to 175C. Lightly grease a 23cm round baking pan with the butter.
Wash and slice the plums then remove and discard the pit from the centre. Flip each plum and place the skin side upwards in the greased pan. Cover the base of the pan with the plums in a single layer.
Sift the flour once in a mixing bowl then break open the eggs and add to the flour. Whisk until smooth. Add the sugar, milk, cream, and melted butter by whisking until completely combined. Do not overbeat the batter.
Pour the batter over the cherries and bake for 40 minutes or until a skewer comes out clean when inserted into the centre.
Allow the pudding to cool for at least 15 minutes before serving. It should be warm but not hot. Generously dust icing sugar over the clafoutis before serving.