Half-Moon Bay Poached Plums

• 3 plums (Red Beaut)
• 1 orange muscat dessert wine (750 ml Nibbia Wine)
• 4 tablespoons fine sugar
• 1 cinnamon stick
• 3 cloves (Whole)
• 1 star anise (Whole)
• 2 bay leaves (Whole)
• 1 tablespoon orange juice (Fresh)
• 1 tablespoon lime juice (Fresh)
• 1 tablespoon orange zest
• 1 tablespoon lime zest
• 2 teaspoons arrowroot
• 1 tablespoon cold water
• 1 pint raspberries (Fresh)
• 1 pint strawberry (Fresh)
• 12 pint cream (Heavy Whipping)
• 12 teaspoon vanilla extract

1. Peel plums, cut in half, remove pits and place in a bowl of lemon water.
2. Combine wine, sugar, cinnamon stick, cloves, anise, bay leaves, orange juice, lime juice, orange zest and lime zest into a shallow braising pan.
3. Bring to a full boil and reduce to a slow simmer.
4. Place plums in and cover with a sheet of bakers paper.
5. Poach plums 15-20 minutes or until they are tender.
6. Remove plums with a slotted spoon and hold warm for service.
7. Strain wine sauce with a chinoise or fine sive.
8. Bring to a full boil and reduce to a slow simmer.
9. Reduce sauce by half or about 10 minutes.
10. In a small bowl wisk together arrowroot and cold water.
11. Slowly wisk arrowroot into the wine sauce.
12. Wisk sauce for 3-4 minutes or until thickened.
13. Remove wine sauce from heat and hold warm for service.
14. Add heavy whipping cream, vanilla extract and 1 teaspoon fine sugar to a chilled steel bowl and whip heavy cream until firm.
15. Dizzle wine sauce over the bottom of a warm plates.
16. Place one plum pit side down and drizzle warm wine sauce over the plum.
17. Garnish plates with Fresh Red Raspberries, Fresh Strawberries and Whipped Cream.

red beaut, orange muscat, sugar, cinnamon, anise, bay leaves, orange juice, lime juice, orange zest, lime zest, arrowroot, cold water, raspberries, strawberry, cream, vanilla

Taken from www.food.com/recipe/half-moon-bay-poached-plums-433776 (may not work)