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Compote of Prunes

Wash well in a basin of water one pound of French plums, then remove and put them into a stewpan with one quart of water, an ounce of loaf sugar and a small piece of cinnamon, placing the pan over the fire. When the water boils, remove the pan to one side of the fire, and simmer gently for forty-five minutes; then take out the prunes, place them on a sieve to drain, and afterwards put them into a compote-dish. Add a couple of ounces of sugar to the liquor, and after straining it put it back into the saucepan and reduce it to a syrup at 32 degrees, and when it is cold pour it over the prunes, and serve.