|Ripe italian purple plums||12|
|Port||1⁄3 Cup (5.33 tbs)|
|Orange rind||1 Teaspoon, grated|
1) In a pot, add all the ingredients.
2) Place over heat and bring the mixture to a boil.
3) Cover the pot and let simmer by reducing the heat, for 5 minutes. Turn at least once while cooking.
4) Let the plums cool within the syrup at room temperature.
5) Serve the syrupy plums at room temperature, by dusting a pinch of cinnamon powder, if desired.