by Anthony Chiffolo
View
my 42 recipes »
Photo by Anthony Chiffolo
Anthony Chiffolo's Notes:
2 cups sugar Ask a question about this ingredient
1 cup water Ask a question about this ingredient
1 cup red wine Ask a question about this ingredient
2 cloves, whole Ask a question about this ingredient
2 star anise Ask a question about this ingredient
1 stick cinnamon Ask a question about this ingredient
1/2 whole nutmeg "nut" Ask a question about this ingredient
12 small red plums, pitted, skins removed Ask a question about this ingredient
dark chocolate for grating Ask a question about this ingredient
Combine all ingredients except the plums, chocolate, and cream, in a large pot and bring to a boil. Reduce the heat until the sauce begins to thicken; remove the whole spices, add the plums, and simmer until tender.
Ask a question about this stepGrate the chocolate over the plums and serve with fresh cream.
Ask a question about this stepI never thought that plums and chocolate will pair well. I will have to give this a try!
What a combination!!! I love red and wine and chocolate. Sounds delicious.
Let us know when your book comes out. What a great theme! Do you really have to skin the plums? I do like peeling peaches, but I find plum skins closer to blueberries. Their skins do not trouble me.
The book is available via amazon and other online venues.
As for peeling the plums, I guess it's a matter of personal preference.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
This sounds delicious! Saved!