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Categories:Viewed: 44 - Published at: 4 years ago
Ingredients
- 4 red plums, pitted and thinly sliced
- 1/2 cup port wine
- 1/4 cup water
- 1 tablespoon brown sugar
- 1-inch piece cinnamon stick
- 3 whole cloves
- 3 whole black peppercorns
- 4 ready-made crepes (from the bakery section)
- Whipped cream, for garnish
Method
- Put the plums, port, water, brown sugar, cinnamon, cloves, and peppercorns in a saucepan and bring to a boil over medium-high heat.
- Reduce the heat to maintain a gentle simmer and cook until the plums are soft but still hold their shape, 12 to 15 minutes.
- Transfer the plums to a bowl with a slotted spoon, remove the spices, and cover to keep warm.
- Increase the heat to medium-high and cook the remaining liquid until thick and syrupy, 3 to 4 minutes.
- To serve, put a crepe on each of 4 dessert plates.
- Put a spoonful of plums on one quarter of each crepe.
- Then, fold the crepe over the filling to create a triangle shape.
- (The crepes can also be served folded in half like an omelet, or rolled.)
- Top each filled crepe with a dollop of whipped cream, then drizzle the warm port syrup over the top of each.
