The damson season is coming to an end, so take advantage of it while it lasts. Having read endless recipes for damson crumble and cobbler and whatnot, I think they are best served as a compote, with fromage frais and an almond biscuit.
You will need:
450g damsons
4tbsp caster sugar
2tbsp water
METHOD: Put the fruit, sugar and water in a heavy-bottomed pan. Stew gently with the lid on until the fruit is just tender and not boiled to a mush. Serve tepid or cold with yoghurt or fromage frais.