"Red Beaut Plums are mildly sweet. The Half-Moon Bay Orange Muscat Wine infuses flavor into these plums as they are slowly poached."
( Red Beaut)
orange muscat dessert wine
( 750 ml Nibbia Wine)
( Heavy Whipping)
Peel plums, cut in half, remove pits and place in a bowl of lemon water.
Combine wine, sugar, cinnamon stick, cloves, anise, bay leaves, orange juice, lime juice, orange zest and lime zest into a shallow braising pan. Bring to a full boil and reduce to a slow simmer. Place plums in and cover with a sheet of bakers paper.
Poach plums 15-20 minutes or until they are tender. Remove plums with a slotted spoon and hold warm for service.
Strain wine sauce with a chinoise or fine sive. Bring to a full boil and reduce to a slow simmer. Reduce sauce by half or about 10 minutes.
In a small bowl wisk together arrowroot and cold water. Slowly wisk arrowroot into the wine sauce. Wisk sauce for 3-4 minutes or until thickened. Remove wine sauce from heat and hold warm for service.
Add heavy whipping cream, vanilla extract and 1 teaspoon fine sugar to a chilled steel bowl and whip heavy cream until firm.
Dizzle wine sauce over the bottom of a warm plates. Place one plum pit side down and drizzle warm wine sauce over the plum.
Garnish plates with Fresh Red Raspberries, Fresh Strawberries and Whipped Cream.