The plums look amazing! My mum used to dry the halved blood plums, and then pack the dried plums in preserving jars with a cinnamon stick and cover with port. Oh My Goodness. To think I will have to wait till October when the Thai and Chinese plums (that's where plums originate!) are finally in season again.
Lovely to see you up and posting. x
That sounds delicious! I'm not much of a drinker, but I do like Port and plums in that my be too hard to ignore...
Gosh, that's a long wait for your plums. I wondered where plums originated. It's interesting that they are autumn fruiting for you, but summer fruiting here.