Autumn is a time for plums. Nowadays there are lots of kinds of plum and it is difficult to decide which one to choose. Lucky are those who own an orchard with plum trees. They may pick the kind of fruit they like: less ripe or with so much juice that after one bite it makes your mouth water.

In Poland the most famous are peachy plums called jerozolimka, greengages and purple plums.

Choose your favorite plums and prepare like me a very simple desert: French pastry decoratively braided, filled with plums and with brown sugar and cinnamon.

Ingredients:

1 pack of chilled French pastry

600g of plums

1 tablespoon of cinnamon

4 tablespoons of brown sugar

1 tablespoon of vanilla sugar

2 tablespoons of milk

2 teaspoons of caster sugar

Heat the oven up to 200C.

Put the French pastry onto some baking paper. Clean the plums, cut them into halves and remove the stones. Place the plums down the center of the pastry from top to bottom, at a width of 1/3 of the pastry. Sprinkle with cinnamon, vanilla sugar and 2 tablespoons of brown sugar. Cut notches into the French pastry on either side of the plums to make 1.5 cm-long strips. Braid the pastry by crossing the strips, alternating from right to left to make a plait. Don't stick the strips together. Smooth the dough with milk and sprinkle with the rest of the brown sugar. Bake for 20 minutes. Serve warm with ice cream and whipped cream or sprinkled with caster sugar.

Enjoy your meal!