Ingredients

• 25g (1oz) Butter
• 350g (12oz) Plums, halved, stones removed and chopped
• juice and finely grated rind of 1/2 Lemon, juice and finely grated rind
• 50ml (2floz) Brandy
• 4 x 15ml sp (4tbsp) Plum Jam
•   Salt
•   Ground Black Pepper
• 1 x 5ml sp (1tsp) Worcestershire Sauce
• 150ml (1/4pt) Chicken Stock

Method

1. Melt the butter in a saucepan and add the plums, lemon rind and juice, cook for 5-8 minutes until the plums soften.
2. Add the brandy and plum jam, boil rapidly for 5 minutes, season with salt and pepper. Simmer gently for 5 minutes, stir in the Worcestershire Sauce.
3. Purée the mixture in a food processor or blender. Return to the saucepan. Add the chicken stock and heat gently.

Notes