Make sure the plum halves are clean and dry, then put them in a large sterilised glass jar. Add the sugar, brandy, cinnamon stick and star anise. Seal and gently rotate the jar to help dissolve the sugar.

Continue to gently shake or rotate the jar (trying not to bash the fruit too much) every day for a week.

Once the sugar has dissolved, leave it in a cool dark cupboard for another 2 weeks to infuse.

Strain the mixture through a sieve lined with muslin, kitchen paper or coffee filter paper. Discard the plums, any fruit pulp and the spices, and pour the strained brandy into a bottle. Will keep for two months.