In a large skillet, mix sugar with water and bring to a simmer over low heat, stirring until sugar dissolves. Add wine, orange zest, cinnamon stick and cloves; continue simmering for 15 minutes.
Add plums and poach for 5 to 7 minutes, turning fruit over with a spoon or tongs after 3 minutes, until plums are just tender but still hold their shape.
Using a slotted spoon, remove plums to a serving dish. Raise heat to medium-high and cook syrup until reduced by a third, 5 to 10 minutes longer. Strain to remove spices and pour syrup over plums. Serve compote warm with ice cream.
I made this recipe to top the sheep's milk cheesecakes from cookinglight. It was easy to make, and the taste of the fresh plums with the spices and wine was delicious. It was a perfect way to top the cheesecakes and a crowd pleaser!
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