Poached plums are an easy breakfast and also an easy way to ensure that they have develop their alkalinity with a little teasing heat if they are not quite ripe which in this country (England) is not very often. Shame because a ripe plum is a marvellous thing.
The trick is not to use too much water. Just wash, cut in halves and dampen with a few tablespoons of water. You can use agave if you feel the need to sweeten. Bring to a heat and wait a few minutes – probably five or so – for the plums to burst. Take off the heat and transfer to a bowl and the fridge to chill. Serve with yoghurt.