PLUMS IN PORT SAUCE

2 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