- ¾ cup sugar
- 1 cup dry white wine
- 4 whole cloves
- 1 3-inch stick cinnamon
- Zest of 1/2 lemon
- 16 large, firm ripe red or black plums, stemmed
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
224 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 48 grams sugars; 1 gram protein; 1 milligram sodium
- Combine the sugar, wine, one cup of water, cloves, cinnamon and lemon zest in a saucepan large enough to hold the plums. Bring the ingredients to a boil, and cook, uncovered, for 5 minutes.
- Add plums, and bring mixture back to a boil; lower heat, and simmer plums for 10 to 20 minutes, depending on their ripeness, until they are tender but still hold their shape. Some plums will be ready before others; remove them as they are. Then when they are all cooked, return the plums to the syrup, remove from heat and let cool.
- Chill plums in the syrup. Serve over vanilla ice cream or frozen yogurt with some of the syrup, or serve with their syrup topped with whipped cream or creme fraiche.