Preheat the
oven to 425F, Gas 7. Mix together the cheese, sugar and cloves. Sandwich
the plum halves back together in twos with a spoonful of the cheese
mixture. Spread out the pastry and cut into 16 pieces, each about 23cm
or 9" squares. Brush one lightly with oil and place a second at a
diagonal on top. Repeat with the remaining pastry to make eight double
layer squares. Place a plum on each pastry square, and pinch corners
together. Place on baking sheet. Bake for 15-18 minutes, until golden,
then dust with icing sugar.
In the
summer, you could use large fresh apricots, or small peaches or
nectarines in place of the plums - make sure that the fruit is just
ripe.