Plum Compote with Ice Cream

Ingredients

• 1 kg plums
• 0.5 l red wine
• 150 g sugar
• 2 sticks cinnamon
• 2 cloves
• 40 ml Armagnac
• 300 ml vanilla ice cream

Instructions

1. 1.

   Heat the red wine, sugar and spices in a pot and simmer for 5 minutes. Wash the plums, halve them, remove pits, and add to the boiling liquid.

2. 2.

   Reduce heat and poach everything for 6 minutes. Remove the plums with a slotted spoon, reduce the syrup until thickened, take off the heat, discard the spices and finish with Armagnac.

3. 3.

   Distribute the fruit into bowls, pour over the syrup, let cool slightly. Serve by topping with one or more scoops of vanilla ice cream as desired.