Plum Compote with Semolina Dumplings

For the plum compote: Rinse the plums, halve and pit. Transfer to a saucepan along with the plum juice and cinnamon. Simmer for 4-5 minutes. Mix the cornstarch with 3 tablespoons cold water and stir into the plum mixture. Bring to a boil, add the sugar and stir until combined. Let cool.

For the semolina dumplings: Bring the milk, butter and salt to a boil. Whisk in the semolina, add the sugar and stir until the mixture forms a single thick mass. Remove the pot from the heat and immediately stir in the egg. Shape into quenelles with 2 small spoons and poach in gently boiling water for about 5 minutes, or until they rise to the surface. Use a slotted spoon to transfer the dumplings to paper towels to drain.