0 Full-screen Plums poached in Port April 8, 2016 Ingredients 1/2 cup sugar 3 quarter-size slices fresh ginger 1/2 cup port 2 cups water 1 cinnamon stick 1 pound small, ripe but firm European purple plums 12 whole black peppercorns Directions1In a large saucepan, combine sugar, Port, cinnamon stick, peppercorns, ginger, and water. 2Bring to a boil, stir, and reduce to a simmer. Prick the plums a few times with the sharp tip of a paring knife. 3Add to the saucepan and cook gently about 10 minutes or until plums are very tender but not falling apart. 4Remove plums to a shallow bowl. Return saucepan to stove and reduce cooking liquid by half over medium-high heat, about 10 minutes. 5Pour strained liquid over plums and cool at room temperature. Buon Appetito!*Cooking Tip: Pricking the skin of the plums helps to prevent bursting during the cooking process. close full screen 00:00 0 Reviews Cancel replyYour name ... Your email ... Your review ...All fields are required to submit a review.