Cinnamon Plums w/ Port Sauce
INGREDIENTS
  • Servings: 4
  • 1 cup port*
  • 2 whole cloves
  • 2 strips lemon zest, each about 1/2 by 1 1/2" (see Notes)
  • 1 (3") cinnamon stick
  • 3 Tb. sugar, or more to taste
  • 1 1/2 tsp. cornstarch
  • 1 Tb. fresh lemon juice
  • 4 lrg. ripe plums (see Notes)
  • 8 (3") cinnamon sticks
  • 8 strips lemon zest (see Notes)
  • vanilla ice cream or yogurt, for serving
  • 4 fresh mint sprigs, for garnish
DIRECTIONS
  1. 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!!
  2. Cinnamon Plums w/ Port Sauce
  3. Adapted from Raichlen's Indoor Grilling
  4. Serves: 4
  5. for the Port Sauce* -
  6. 1 cup port*
  7. 2 whole cloves
  8. 2 strips lemon zest, each about 1/2 by 1 1/2" (see Notes)
  9. 1 (3") cinnamon stick
  10. 3 Tb. sugar, or more to taste
  11. 1 1/2 tsp. cornstarch
  12. 1 Tb. fresh lemon juice
  13. *Kay says: Raichlen recommended a good burgundy wine!!! I chose a good Merlot!!
  14. for the plums ~
  15. 4 lrg. ripe plums (see Notes)
  16. 8 (3") cinnamon sticks
  17. 8 strips lemon zest (see Notes)
  18. vanilla ice cream or yogurt, for serving
  19. 4 fresh mint sprigs, for garnish
  20. 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.
  21. 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.
  22. 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.
  23. 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.
  24. 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.
  25. 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.
  26. Note: Almost any type of plum is good grilled. I like big, fleshy, freestone purple plums!
RECIPE BACKSTORY
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!! Cinnamon Plums w/ Port Sauce Adapted from Raichlen's Indoor Grilling *Kay says: Raichlen recommended a good burgundy wine!!! I chose a good Merlot!! 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. Note: Almost any type of plum is good grilled. I like big, fleshy, freestone purple plums!