PLUMS IN PORT SAUCE2 pounds plums grated peel of 1/2 orange 6 whole cloves 1 (3-to 4-inch) stick cinnamon 2 cups port wine 1 cup sugar Slash each plum to the pit on one side. Combine plums, orange peel, cloves, cinnamon, wine and sugar in large heavy saucepan; bring to a boil. Simmer, uncovered, about 10 minutes, or until plums begin to soften. (Time will vary with the size and ripeness of the fruit.) Cool plums in saucepan; transfer to storage container and pour port sauce over the fruit. Cover and refrigerate for 1 or 2 days. Serve with syrup. Servings: 6 Source: The Complete Dessert Cookbook by Johna Blinn
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