Cinnamon Plums w/ Port Sauce

Directions

I saw this done on a BBQ University cooking program a couple of years ago and was very intrigued by it!! I finally got around to trying it last summer and have made it several times since!! It is really quite good. I don't use port wine. It was suggested that whatever kind of red wine you use, make sure it is a good one! I don' t drink red wine but I do love to cook with it. So I used a good merlot and wow!! The sauce itself is fantastic drizzled over vanilla ice cream or plain cheesecake as well!! Yumm!!

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Cinnamon Plums w/ Port Sauce

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Adapted from Raichlen's Indoor Grilling

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Serves: 4

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for the Port Sauce* -

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1 cup port*

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2 whole cloves

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2 strips lemon zest, each about 1/2 by 1 1/2" (see Notes)

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1 (3") cinnamon stick

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3 Tb. sugar, or more to taste

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1 1/2 tsp. cornstarch

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1 Tb. fresh lemon juice

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*Kay says: Raichlen recommended a good burgundy wine!!! I chose a good Merlot!!

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for the plums ~

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4 lrg. ripe plums (see Notes)

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8 (3") cinnamon sticks

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8 strips lemon zest (see Notes)

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vanilla ice cream or yogurt, for serving

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4 fresh mint sprigs, for garnish

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1. Make the port sauce: Place port in a heavy nonreactive saucepan. Stick cloves into the strips of lemon zest and add to the port, along with the cinnamon stick and sugar. Gradually bring to a boil over high heat, then let boil until slightly reduced and just beginning to become syrupy, 3-5 min.

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2. Dissolve corn starch in lemon jc. & gradually stir into port mixture. Reduce heat to med. and let sauce simmer 'til it thickens, 1-2 min. Strain sauce into heat-proof bowl & let cool to room temp. Sauce can be refrigerated, covered, for several days.

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3. Prepare plums: Cut each in half along the crease. Twist plum halves in opposite directions to separate them. Remove & discard pits. Cut each plum half in half. Using metal skewer and working from the pit-side, make hole in center of each plum quarter. Then thread 2 plum quarters on each cinnamon stick, skin side to cut side, placing a strip of lemon zest between the two quarters. Repeat with remaining plum wedges to make 8 cinnamon stick skewers. The recipe can be prepared several hours ahead to this stage.

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4. When ready to cook, set up grill for direct grilling & preheat to high. Brush and oil grill grate. Cook plum kebabs, basting w/ port sauce, 'til they are sizzling & golden brown, 2-4 min. per side, turning w/ tongs. Baste one last time.

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5. To serve, scoop vanilla ice cream into 4 martini glasses, wine goblets or sm. bowls. Place 2 plum kebabs on top of each scoop of ice cream & spoon remaining sauce over them. Garnish with mint sprigs and serve at once.

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Note: The zest is the oil-rich outer yellow rind of the lemon. Remove it in the thinnest possible strips using a vegetable peeler, zester or paring knife.

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Note: Almost any type of plum is good grilled. I like big, fleshy, freestone purple plums!

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