In a small pot on medium-high heat add Pimms and the star anise.
Add plums cut side down and the stoned cherries.
Add sugar and stir gently to dissolve.
Allow to boil and syrup to thicken, around 5-6 minutes. Plums should soften but still hold their shape.
Remove from stove and allow to cool thoroughly.
In a tall sundae glass or a serving bowl, crumble one amaretti and sprinkle at the bottom.
Spoon some syrup over, followed by fruit (use stewed fruit and fresh charries)
Add a layer of cream and repeat, finishing with crumbled amaretti.
Reprinted with permission of The Food and the Fabulous
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