Plums In Port Wine Sauce
|Plums||2 Pound, each halved and pitted (Small Ones)|
|Port wine||2 Cup (32 tbs) (Ruby)|
|Cinnamon stick||3 1⁄2 Inch (1 Stick)|
|Grated orange peel||1 1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
1. In 4-quart saucepan over high heat, heat plums, port, cloves, cinnamon stick, and orange peel to boiling. Reduce heat to low; cover and simmer 3 to 5 minutes, until plums are tender.
2. Gently stir in sugar until dissolved. Spoon plum mixture into bowl; cover; refrigerate until well chilled.