Plum Compote

• 3/4 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

1. Combine the sugar, wine, one cup of water, cloves, cinnamon and lemon zest in a saucepan large enough to hold the plums.
2. Bring the ingredients to a boil, and cook, uncovered, for 5 minutes.
3. 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.
4. Some plums will be ready before others; remove them as they are.
5. Then when they are all cooked, return the plums to the syrup, remove from heat and let cool.
6. Chill plums in the syrup.
7. 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.

sugar, white wine, cloves, cinnamon, lemon, firm ripe red

Taken from cooking.nytimes.com/recipes/9214 (may not work)