Plums poached in Port
April 8, 2016
1In 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!
Pricking the skin of the plums helps to prevent bursting during the cooking process.