Half-Moon Bay Poached Plums

• 3 red plums (Beaut Plums)
• 750 ml orange muscat dessert wine (Nebbia 2006)
• 1 bay leaf
• 14 cup fine sugar
• 1 cinnamon stick (3-Inches Long)
• 3 whole cloves
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 2 teaspoons arrowroot
• 1 pinch fine sea salt
• 1 pinch ground cinnamon

1. Peel plums, slice in half, remove stone and place in lemon water.
2. Combine wine, bay leaf, sugar, cinnamon stick, cloves, orange zest and lemon zest in a shallow braising pan.
3. Bring liquid to a full boil and whisk liquid well.
4. Reduce to a simmer, add plums and cover with Baker's Paper.
5. Turn and baste plums several times.
6. Keep pan covered and poach plums 15-20 minutes or until plums are tender.
7. Remove plums with a slotted spoon and hold warm for service.
8. Strain poaching liquid and return to braising pan.
9. Bring liquid to a full boil and reduce to a simmer for 10 minutes or about a 1/2 cup remains.
10. Combine 2 teaspoons arrowroot with 2 teaspoons cold water water in a small bowl and whisk until combined.
11. Wisk into sauce and stir until sauce has thickened.
12. Season with a pinch salt and ground cinnamon.
13. Hold sauce warm for service.
14. Service.
15. Drizzle warm wine sauce over the bottom of plate.
16. Fan each plum, place in center and drizzle sauce over the plum.
17. Garnish with Fresh Strawberries, Fresh Red Raspberries and Whipped Cream.

red plums, orange muscat, bay leaf, sugar, cinnamon, cloves, orange zest, lemon zest, arrowroot, salt, ground cinnamon

Taken from www.food.com/recipe/half-moon-bay-poached-plums-433493 (may not work)