Pickled plums with star anise

1. Put the star anise, sugar, vinegar and 200ml water in a saucepan and heat gently until the sugar dissolves. Add the plums, reduce the heat to its lowest setting and cook for 8-10 minutes or until the plums have softened slightly but still retain their shape (the cooking time will depend on the ripeness and variety of the plums).

2. Lift out the plums and star anise with a slotted spoon, draining them well and place in thoroughly clean, wide-neck jars with clip or screw-top lids.

3. Reheat the syrup, letting it bubble gently for about 10-15 minutes or until thickened, glossy and syrupy. The liquid should be reduced by more than half. Cool slightly and pour over the plums until completely covered. Cover and store for up to 3 months in a cool, dry place. Delicious served as a quick and easy dessert with vanilla ice cream or thick and creamy Greek yogurt.