Wednesday, December 13, 2006
Poached Plums in Port Wine served with French Vanilla Ice Cream
Portion: Serves 6
2 cups water
1 cups Port wine
1/2 cup sugar
1 stick cinnamon
6 plums, halved and seeded
Stir the water, port, sugar and cinnamon in medium saucepan, without boiling, until sugar dissolves. Add plums; simmer, uncovered, over low heat, about 30 minutes or until just tender.
Remove plums from syrup; drain.
Bring syrup to a boil; boil uncovered for 10 minutes or until syrup is reduced to about 1 cup. Remove from heat, discard cinnamon.
Serve plums with syrup, warm or cold with French Vanilla Ice Cream.
This recipe is also good for poaching pears and peaches.