The sweet, sharp scarlett juice from plums combined with a crumbly, buttery shortbread makes this a sophisticated and elegant dessert to present to your dinner guests.
Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking sheet with nonstick baking paper. Put the plums, cut-side up, in a baking dish and top with thedemerara sugar. Add the red wine and star anise to the dish. Bake for 15-20 minutes, until soft and bubbling. Set aside.
To make the shortbread, sift the flour and baking powder into a mixing bowl and stir in 2tbsp caster sugar and 1/4 tsp salt.
Rub in the butter, then add 225ml (7 1/2fl oz) buttermilk and mix quickly to form a soft dough. If it doesn't come together enough, add up to 25ml (1fl oz) more buttermilk until it does. Roll out gently on a floured surface until about 3cm (1in) thick.
Stamp out 12 rounds with a 7cm (2 1/2in) diameter plain biscuit cutter, flouring the cutter between each use to stop it sticking to the dough. Space out on the lined baking sheet and sprinkle with the remaining 2 tbsp caster sugar. Bake for 15-20 minutes until risen and golden. Allow to cool on a wire rack.
Whip the double cream with the icing sugar until it forms soft peaks. Split the shortcakes in half and fill with the whipped cream, the roasted plum halves and a little of their juice.
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