Red And Purple Plums In Spiced Wine
|Wine||1 Cup (16 tbs) (Bardolino Or Zinfandel)|
|Sugar||1⁄2 Cup (8 tbs)|
|Whole bay leaves||3|
|Cinnamon stick||3 Inch, halved (1 Piece)|
|Firm ripe red plums||3 , unpeeled, pitted and quartered|
|Firm ripe purple plums||3 , unpeeled, pitted and quartered|
|Butter||2 Tablespoon (1/4 Stick)|
|Fresh grape leaves/Citrus leaves||3 (Garnish)|
Combine wine, sugar, peppercorns, aniseed, bay leaves, clove and cinnamon stick in nonaluminum 8-inch skillet.
Place over high heat and boil until sugar is dissolved and mixture is reduced by 1/4 Add plums and continue boiling over high heat until slightly softened, about 5 minutes; do not overcook.
Remove plums from skillet using slotted spoon and set aside.
Discard seasonings, reserving cooking liquid.
Boil cooking liquid until thickened and reduced, about 5 to 7 minutes.
Stir in butter and boil for another 30 seconds.