Biscotti-Plum Pudding With Spiced Red-Wine Syrup

• 3 cups fruity red wine, like Beaujolais
• 1 1/2 teaspoons black peppercorns, lightly crushed
• 2 2-inch cinnamon sticks
• 2 2-by- 1/2-inch strips orange zest
• 1 1/2 cups sugar
• 12 medium red plums, each pitted and cut into 6 slices
• 20 almond biscotti

1. Combine the wine, peppercorns, cinnamon sticks, orange zest and 1 1/4 cups of sugar in a medium saucepan and bring to a boil.
2. Lower the heat and simmer until reduced to 1 1/2 cups, about 30 minutes.
3. Strain and set aside.
4. Meanwhile, place the plums in a large bowl and toss with 1/4 cup sugar.
5. Let stand for 20 minutes.
6. Place the biscotti in a large plastic bag and pound with a rolling pin until coarsely crushed.
7. Spread them in a 7 1/2-by-11 1/2-inch shallow baking dish.
8. Preheat the oven to 350 degrees.
9. Spread the plums with their juice over the biscotti.
10. Drizzle the wine syrup over the plums.
11. Cover with aluminum foil and bake until the plums are soft but not mushy, about 1 to 1 1/2 hours, depending on ripeness.
12. Serve warm or at room temperature.

fruity red wine, black peppercorns, cinnamon sticks, orange zest, sugar, red plums, almond biscotti

Taken from cooking.nytimes.com/recipes/8033 (may not work)