Biscotti-Plum Pudding With Spiced Red-Wine Syrup

Name: Biscotti-Plum Pudding With Spiced Red-Wine Syrup
Total time: 2 h 15 min
Yield: Six servings
Ingredients: 3 cups fruity red wine, like Beaujolais; 1 1/2 teaspoons black peppercorns, lightly crushed; 2 2-inch cinnamon sticks; 2 2-by- 1/2-inch strips orange zest; 1 1/2 cups sugar; 12 medium red plums, each pitted and cut into 6 slices; 20 almond biscotti

By Molly O'Neill

Total Time: About 2 hours 15 minutes
Rating: 4(8)
Comments: Read comments

Featured in: Hasty Puddings

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Ingredients

Yield:Six servings

3cups fruity red wine, like Beaujolais
1½teaspoons black peppercorns, lightly crushed
22-inch cinnamon sticks
22-by- ½-inch strips orange zest
1½cups sugar
12medium red plums, each pitted and cut into 6 slices
20almond biscotti

Ingredient Substitution Guide

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Preparation

Step 1
Combine the wine, peppercorns, cinnamon sticks, orange zest and 1¼ cups of sugar in a medium saucepan and bring to a boil. Lower the heat and simmer until reduced to 1½ cups, about 30 minutes. Strain and set aside.
Step 2
Meanwhile, place the plums in a large bowl and toss with ¼ cup sugar. Let stand for 20 minutes. Place the biscotti in a large plastic bag and pound with a rolling pin until coarsely crushed. Spread them in a 7½-by-11½-inch shallow baking dish.
Step 3
Preheat the oven to 350 degrees. Spread the plums with their juice over the biscotti. Drizzle the wine syrup over the plums. Cover with aluminum foil and bake until the plums are soft but not mushy, about 1 to 1½ hours, depending on ripeness. Serve warm or at room temperature.