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Plum Vol-Au-Vent

Boil six ounces of loaf sugar in half a pint of water for ten minutes. Take off the stalks from a pound of plums, wash, and drain the fruit, and then put them into the syrup. Let them boil up once, then draw the saucepan to the side, and simmer them very gently for about three minutes, or until they are quite tender without being broken. Lift the plums out carefully, boil the syrup until it is considerably reduced and very thick, strain it, and when cold pour it over the fruit. Plums prepared in this way may be used for large and small vol-au-vents. The fruit should not be put into the pastry until the moment before it is to be served.