Plum Compote #13

                                                          Plum Compote (page 357)


       3/4 cup sugar
     1 cup dry white wine
     4 whole cloves
     1 3-inch stick cinnamon
     zest of 1/2 lemon
     16 large, firm, ripe red or black plums, stemmed
     vanilla ice cream, frozen yogurt, creme fraiche, 
     or whipped cream for serving


 1. Combine the sugar, wine, one cup of water, cloves, cinnamon and lemon zest in a saucepan large enough to hold the plums. Bring the ingredients to a boil, and cook, uncovered, for 5 minutes.

2. Add plums, and bring mixture back to a boil; lower heat, and simmer plums
    for 10-20 minutes, depending on their ripeness, until they are tender, but still
    hold their shape. Some plums will be ready before others; remove them as 
    they are. Then when they are all cooked, return the plums to the syrup, 
    remove from heat and let cool.

 3. Chill plums in the syrup. Serve over vanilla ice cream or frozen yogurt
     with some of the syrup, or serve with the syrup topped with whipped
     cream or creme fraiche.