2 lbs. fresh purple plums, pitted & quartered
3 c. water
1/4 c. honey
1 tbsp. lemon juice
2 tbsp. sugar
1/2 tsp. salt
1 stick cinnamon, broken into pieces
1 tsp. whole cloves
3 tsp. cornstarch
2 tbsp. water
1/2 tsp. almond extract
3 c. whipping cream

GARNISH:

Toasted almonds
Fresh plums, pitted & halved

Combine first 6 ingredients in large saucepan. Tie stick of cinnamon and cloves in a cheesecloth bag, place in the saucepan with the plum mixture. Bring mixture to a boil, reduce heat and simmer, uncovered for 10 minutes, or until the plums are tender. Combine cornstarch and 2 tablespoons water. Gradually pour into plum mixture, stirring constantly. Bring mixture to a boil, cook 3 minutes or until slightly thickened. Remove from heat and discard spice bag. Stir in almond extract. Chill, add 2 cups whipping cream, mixing well. Stir before serving. Garnish with a dollop of whipped cream, toasted almonds and a half of the fresh plum. Yield: 12 servings.