Halve the plums and remove the stones. Cut each half into 3 pieces. Zest the orange.
In a sauce pan heat the sugar until you have a caramel. Add the plums with the spices and the orange zest. Coat the plums with the caramel and then add the wine to the pan. Allow to simmer for 3 or 4 minutes until the plums are soft but still intact. Drain off the liquid and then reduce this liquid to a syrup.
Scrape the seeds from the vanilla pod and place in a bowl with the double cream.
Whisk until thick and then add the icing sugar.
Put the cream into a piping bag.
Preheat the oven to 180'C.
Cut the puff pastry into rectangles (5cm x 2cm). Allow 3 per person.
Bake the puff pastry rectangles for 15 minutes with another baking tray on top to keep them flat.
When golden brown allow to cool and then dust with icing sugar.
Add the caster sugar to a stainless steel pan and melt, without stirring, to form a caramel. Once you have you have a dark caramel, add the butter, salt and then gradually add the cream.
Cover the bottom layer of pastry with plums and then place another layer of pastry on top. Pipe on the crème chantilly and then place the final layer of puffed pastry on top. Dust with icing sugar and serve with a drizzle of the salted butter caramel sauce.
«Vary this recipe by using different seasonal fruits and other flavourings in the cream.»