Wash and wipe the plums, then halve them and remove the stones.

Put the water and sugar into a heavy-based saucepan and heat very gently until the sugar has dissolved, stirring occasionally. Bring the syrup slowly to the boil, without stirring, then boil for 2 - 3 minutes.

Carefully add the plums to the hot syrup; allow it to bubble up over them, then reduce the heat and cook the plums gently until they are just tender when pierced with a fine skewer.

Using a slotted spoon, transfer the plums to a serving bowl.

Add the wine to the syrup and boil rapidly until thickened and reduced by about half. Remove from the heat and allow to cool for a few minutes, then pour over the plums. Leave until completely cold.

Just before serving, peel the bananas and cut diagonally into slices. Fold gently into the plums,

then sprinkle the flaked almonds over the top. Serve at once or the bananas will discolour.