Parmesan Rosemary Tuille With Rosé-Poached Plums

Slice plums into 1/2" slices.
Combine rose, brown sugar, and rosemary sprig in saucepan; bring to a simmer.
Arrange plum slices in saucepan; simmer until flesh is tinted pink, (it will probably be necessary to gently turn slices over, halfway through.) The whole process takes about 15 minutes.
Once plum slices are poached, gently lay each one on cooling rack over baking sheet; leave to drain of excess liquid.
Combine minced rosemary with shredded parmesan; toss thoroughly to distribute.
Cover baking sheet with parchment paper.
Turn oven on to "broil."
Drop small handfuls of the parmesan-rosemary mixture into individual mounds on your sheet and flatten gently with your palm. Resulting circles should be about 2 1/2" by 2 1/2."
As soon as oven is hot; place baking sheet on top rack and bake until each cheese mound is flattened, melted, and just beginning to turn golden (this takes only a few minutes; check often.)
Remove tray from oven and let the cheese crisps cool for 2 minutes or so. Then lay two poached plum slices end-to-end down the middle of each, slide a thin spatula under the cheese crisp, and use your fingers (make sure your cheese crisps have cooled sufficiently that you don't burn yourself) to roll the cheese crisp up and over the plum slices into a cigar, or tuille, shape.
Set each tuille aside to cool and crisp up further.
Transport to a picnic and enjoy with a glass of rose.