Peter Clifford describes this succulent?bowl of plums as “(a) really simple recipe, with the ginger and cinnamon adding spice. A lovely light dessert with vanilla ice cream, ideal to prepare beforehand for a dinner party. This would have been popular in Clifford’s Bistro, in Cork, especially if you thought you had no room for a dessert.”
300ml red wine
25g brown sugar
1 tbsp Irish honey
1 cinnamon stick, snapped in half
1 tsp finely chopped root ginger
Juice of 1 lemon
Juice of 1 orange
8 plums, halved, with stones removed
Combine all the ingredients except the plums and bring to a low boil. Simmer for 7 to 10 minutes, until syrupy.
Add the plums and cook for 3 to 4 more minutes.
Serve hot in a bowl with some of the syrup drizzled over a scoop of ice cream.
If you prepare the spiced-wine syrup beforehand, you can reheat just before serving and cook the plums to serve hot.
To buy the Clifford & Son cookbook check out libertiespress.com