This is the time of year when I overbuy on fruit, unlike the summer months when it can putrefy in 24 hours or less. Fruit bowls in the house are full of plums, pears and apples which make for wonderful fresh desserts. As I have been closely following my neighbour Remy’s progress with his vendange, and subsequent wine making, it came to me, as I surveyed a pile of ripening greengages, that they would go very well with some good dessert wine. Nigel Slater’s “Really Quick Puddings” suggests that greengages very much like to be put in the oven with sugar and a good amount of Sauternes. I felt that Sauternes was on the extravagant side, so I conjured up a bottle of moelleux Bergerac that had been sitting around in the outhouse waiting for a chance to show its metal. This is a wonderfully simple recipe of Autumnal colour and flavour.