Honung-apelsin pocherade plommon

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1. 1
   Put the plums in a pan with just enough water to cover them, then pour over the honey, orange blossom water and juice. Bring to a simmer, then cover and cook for 15 mins until the plums are tender through to the stone, but not mushy.
2. 2
   Using a slotted spoon, lift out the plums to a serving dish. Bring the liquid back to the boil and simmer to a thin syrup. Pour over the plums and leave to cool. (You can peel the plums to serve, if you like a posher finish.)
3. 3
   Serve with crunchy biscuits like our Honey-bread biscuits (see 'Goes well with'), and Greek or frozen yogurt.