Plums Poached in Port lums take well to poaching and make a marvelous fat-free breakfast dish, or try them as a simple dessert by themselves or over fat-free frozen yogurt. Makes 4 servings
	Ingredients: 1/2 cup sugar 3 quarter-size slices fresh ginger 1/2 cup port 2 cups water 1 cinnamon stick 1 pound small, ripe but firm European purple plums 12 whole black peppercorns
	Instructions: 1. In a large saucepan, combine sugar, Port, cinnamon stick, peppercorns, ginger, and water. Bring to a boil, stir, and reduce to a simmer. 2. Prick the plums a few times with the sharp tip of a paring knife. Add to the saucepan and cook gently about 10 minutes or until plums are very tender but not falling apart. 3. Remove plums to a shallow bowl. Return saucepan to stove and reduce cooking liquid by half over medium-high heat, about 10 minutes. Pour strained liquid over plums and cool at room temperature. Cooking Tip Pricking the skin of plums helps to prevent bursting during the cooking process.

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