Peanut butter and plum on sourdough

Ingredients:

• 5-25 plums (depending on their size)
• whole spices (black cardamom, star anise, cinnamon sticks)

• 1 slice of sourdough bread
• crunchy peanut butter (ingredients: peanuts and salt)

Methods:

• Chop the plums into halves and remove the stones.
• To turn them into a thick sauce, you could cook them on the stove or in the oven. For the stove top version, place the plums into a Dutch oven, mix in the whole spices and add a splash of water. Start cooking them on medium high heat, reducing to low heat when they start to break apart. Keep mixing periodically to minimise sticking to the bottom of the pot. It is ready when it turns into a homogeneous sauce and thickens a bit; it will thicken even more in the fridge and will become indistinguishable from a jam. For the oven version, place the plums and the whole spices into an oven-proof dish and bake them at about 160C for about 2 hours. This takes longer, but requires less babysitting. The result, once mixed, will be exactly the same.
• Place the plum sauce into a glass jar and store in the fridge, it will keep for at least a week.

• To serve, spread the peanut butter on the sourdough and top with plum sauce (without the whole spices).