Place plums, brown sugar, cinnamon stick and cloves into TM bowl and stew 10 min/100ºC/speed 1/Reverse.
Remove from bowl and remove cinnamon stick. Cool completely. (This is great over ice cream FYI!)
Preheat oven to 180ºC fan forced and line a baking tray with paper.
Place almonds and sugar into TM bowl and mill 20 sec/speed 10.
Add butter and essences and blend further 10 sec/speed 6 or until a paste forms.
Lay 1 sheet of pastry on baking tray and spread 1/2 almond paste down the centre.
Top with the cooled plum compote.
Cut the edges of pastry on the diagonal in strips and ‘plait’ the strips across the top of the filling.
Repeat with other piece of pastry and filling.
Bake 25 minutes until golden and puffed.
Dust with icing sugar whilst hot and serve in slices.