Cut the plums into quarters and place them in a pot. Add two spoons of balsamic vinegar and cane sugar. Mix it all together well.
When plums will release their juices add a pinch of white pepper, chilli flakes and cardamom. Cook it on a low heat for about 30-40 minutes.
Check the consistency from time to time – the sauce should remain more liquid than a marmalade.
Eat this thick seasoned sauce for instance on warm toasts with goat cheese. Yummy!