For the prickly pear syrup:
Combine all the ingredients for the prickly pear syrup in a large, heavy-based saucepan and allow to boil gently for 45 minutes.
Strain out the pips and bottle the syrup in sterilised bottles or jars.
For the crumpets:
Sift together the flour, baking powder, salt and sugar. In a separate bowl, whisk the egg, milk and butter together.
Add to the dry ingredients and mix until smooth. Spoon about ¼ to ½ cup of batter into a greased pan over a low heat.
When bubbles begin to appear on the surface (about 2 minutes), turn.
Cook for about 2 minutes on the second side. Transfer to a warm plate and cover. Repeat until batter is used up.
For the caramelised plums:
Place the pitted and quartered plums on a greased oven tray and roast in a preheated oven at 180 °C
for about 15 minutes or until sticky, but still firm. (Watch them closely.)
Make a stack of three crumpets per person, alternating the crumpets with plums and crème fraîche.
Top each stack with pomegranate seeds and drizzle with prickly pear syrup. Serve hot, garnished with mint.