Cut plums in half, remove the stones and place in a shallow dish. Sprinkle over finely chopped stem ginger (the sort sold in syrup)
and then pour over some of the stem ginger syrup mixed with the juice of half a lemon (or orange). Sprinkle with caster sugar,
cover and bake in a 180°C oven for about 25 minutes. Serve with a dollop of crème fraîche.