Spiced Plum Crepes with Port Syrup

• 4 red plums, pitted and thinly sliced
• 1/2 cup port wine
• 1/4 cup water
• 1 tablespoon brown sugar
• 1-inch piece cinnamon stick
• 3 whole cloves
• 3 whole black peppercorns
• 4 ready-made crepes (from the bakery section)
• Whipped cream, for garnish

1. Put the plums, port, water, brown sugar, cinnamon, cloves, and peppercorns in a saucepan and bring to a boil over medium-high heat.
2. Reduce the heat to maintain a gentle simmer and cook until the plums are soft but still hold their shape, 12 to 15 minutes.
3. Transfer the plums to a bowl with a slotted spoon, remove the spices, and cover to keep warm.
4. Increase the heat to medium-high and cook the remaining liquid until thick and syrupy, 3 to 4 minutes.
5. To serve, put a crepe on each of 4 dessert plates.
6. Put a spoonful of plums on one quarter of each crepe.
7. Then, fold the crepe over the filling to create a triangle shape.
8. (The crepes can also be served folded in half like an omelet, or rolled.)
9. Top each filled crepe with a dollop of whipped cream, then drizzle the warm port syrup over the top of each.

red plums, port wine, water, brown sugar, cinnamon, cloves, black peppercorns, section, cream

Taken from www.epicurious.com/recipes/food/views/spiced-plum-crepes-with-port-syrup-374868 (may not work)