Makes 6 servings
Feel free to substitute plum wine with black raspberry, blackberry or cherry wine. Prepare ripe, red-skinned plums a day before serving.
10 firm, ripe red plums, halved, pitted
3 tbsp. (45 mL) sugar
2 cups (500 mL) plum wine
1 cinnamon stick, 1 in. (2.5 cm) long
1 cup (250 mL) mascarpone cheese
1 cup (250 mL) plain yogurt
1 tsp. (5 mL) pure vanilla extract
1 tbsp. (15 mL) sugar
Combine 3 tbsp. (45 mL) sugar with wine in a saucepan; stir to dissolve sugar. Add plums and cinnamon stick. Place over medium heat and gently poach plums for about half an hour. Remove from heat and let cool in poaching liquid, then cover and refrigerate overnight.
When ready to serve, prepare cream by blending remaining ingredients in a small bowl. Serve plums in a glass dish or bowl, along with a few tablespoons of poaching liquid and a dollop or two of cream.