This sauce pairs well with fattier cuts of meat like pork belly, and would be a good sauce to accompany roast duck.
Melt the butter in a large pan over a medium heat. Add the plums and fry for 2–3 minutes, or until they begin to soften.
Stir in the sugar and cook for 4–5 minutes until the sugar begins to caramelise.
Stir in the port and simmer over a low heat for 3–5 minutes, or until slightly thickened.
Remove from the heat and stir in the nutmeg, if using. The sauce can be prepared and refrigerated for up to 24 hours in advance. Serve at room temperature.
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