Halve the plums and remove the stones. Cut each half into 3 pieces. Zest the orange.
Melt the sugar to form a caramel. Add the plums, the spices and the orange zest to the caramel. 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. Remove the plums from the pan and and then reduce the liquid to a syrup.
Place the cinnamon in a bowl with the double cream and the icing sugar. Whisk until thick and then place in a piping bag.
Preheat the oven to 180'C.
Cut the puff pastry into rectangles (5cm x 2cm). Allow 3 per person.
Bake 2/3 of the puff pastry rectangles for 15 minutes with another baking tray on top to keep them flat. Bake the rest uncovered and allow them to puff up.
When golden brown allow to cool and then dust with icing sugar.
Place the sugar, water and cloves in a saucepan and bring to the boil. Cook until reduce by half and then strain to remove the cloves.
Arrange the plums on top of half of the flat pastry rectangles and top with a second piece of flat pastry. Pipe the cinnamon cream on top and top with a final layer of puff pastry. Dust with icing sugar and drizzle with clove syrup to serve.
«Vary the fruit in this dessert by using pears when they are in season.»