Spiced Plum Crepes With Port Syrup Recipes

SPICED ITALIAN PLUMS (PRUNES) IN PORT

Steps:

• Cut plums in half and remove pit. Combine sugar, water, orange peel, cinnamon sticks and cloves in a large pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup.
• Pack hot plums into hot pint jars, leaving 1/2 inch headspace.
• Repeat with remaining plums.
• Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
• Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar). Remove air bubbles. Adjust caps.
• Process 20 minutes in boiling water bath.

PORT SYRUP

Steps:

• Stir together all of the ingredients in a small saucepan over medium heat. Cook, stirring constantly, for 5 to 10 minutes, or until the sugar dissolves and the syrup is very hot.
• Pour the syrup into a container with a lid and allow it to cool to room temperature before covering and storing in the refrigerator.

SPICED PLUM CREPES WITH PORT SYRUP

Steps:

• Put the plums, port, water, brown sugar, cinnamon, cloves, and peppercorns in a saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the plums are soft but still hold their shape, 12 to 15 minutes. Transfer the plums to a bowl with a slotted spoon, remove the spices, and cover to keep warm. Increase the heat to medium-high and cook the remaining liquid until thick and syrupy, 3 to 4 minutes.
• To serve, put a crepe on each of 4 dessert plates. Put a spoonful of plums on one quarter of each crepe. Then, fold the crepe over the filling to create a triangle shape. (The crepes can also be served folded in half like an omelet, or rolled.) Top each filled crepe with a dollop of whipped cream, then drizzle the warm port syrup over the top of each.