Plum compote with red wine

Ingredients for 6 servings:

• 1,000 g plum(s)
• 300 g sugar
• 2 oranges
• 2 lemons
• 600 ml red wine
• 300 ml cherry juice, pomegranate, plum
• 1 stalk(s) cinnamon
• 8 cloves
• 2 tbsp cornstarch
• 20 ml plum brandy

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 55 minutes

The wine base can also be used for red fruit compote

Caramelize the sugar until light brown. Deglaze with the red wine, grate the lemon and orange peels, squeeze out the juice, and add everything to the stock along with the cinnamon stick and cloves. Reduce by one-third and then strain to remove the spices and zest. Return the liquid to the heat along with the juice, add the halved and pitted plums, and simmer until they begin to soften after about five minutes. Remove the plums with a slotted spoon and set aside. This will prevent the skins from separating. Mix the cornstarch with a little cold water. First, pour half of it into the stock while it is no longer boiling, and bring back to a boil. If the liquid is not yet the desired thickness, repeat the process with the remaining starch. Mix the plum brandy, return the plums to the stock, and chill.