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Categories:Viewed: 6 - Published at: 6 years ago
Ingredients
- 3/4 cup sugar
- 1 cup dry white wine
- 4 whole cloves
- 1 3-inch stick cinnamon
- Zest of 1/2 lemon
- 16 large, firm ripe red or black plums, stemmed
Method
- Combine the sugar, wine, one cup of water, cloves, cinnamon and lemon zest in a saucepan large enough to hold the plums.
- Bring the ingredients to a boil, and cook, uncovered, for 5 minutes.
- Add plums, and bring mixture back to a boil; lower heat, and simmer plums for 10 to 20 minutes, depending on their ripeness, until they are tender but still hold their shape.
- Some plums will be ready before others; remove them as they are.
- Then when they are all cooked, return the plums to the syrup, remove from heat and let cool.
- Chill plums in the syrup.
- Serve over vanilla ice cream or frozen yogurt with some of the syrup, or serve with their syrup topped with whipped cream or creme fraiche.
