When I talk of being a chocoholic someone please remind me that this dessert has none in it whatsoever and if I couldn’t have chocolate ever again, this would suffice. 

I have had another blogger’s dish, Miel y Mato’ , in the back of my mind bugging me for something creamy and fruit-topped.  After making fresh Ricotta the other afternoon, I saw that there was only about a cup of Cabernet left from the bottle my husband and I had been drinking for the last couple of weeks “for health” (no really, a few oz. every evening in lieu of dessert with decaf. coffee– does the trick.)  It was storming…again…and mulled wine sounded fabulous.  Then I thought of the black plums in the refrigerator…

The plums with mulled wine would be great over cake, ice cream, yogurt, with whipped cream…I can only imagine the possibilities.  Fresh Georgia peaches in Pinot  Grigio, maybe with cardamom or coriander, is going to be my next fruity dessert experiment.  And there’s plenty of fresh Ricotta left.

Ingredients:

8 oz. dry red wine

Cinnamon

Whole cloves

Allspice

2 T raw, organic sugar

1 c. Ricotta Cheese– I used my homemade Ricotta

2 black plums cut into wedges

Method:

Place the spices in the center of a triple layer cheesecloth square.  Tie up the ends with kitchen twine.

Pour wine into a small saucepan.  Add the spices and warm just under a simmer for 15 minutes.  Remove sachet and add plums and sugar.  Poach for 10 to 15 minutes.

Scoop the cheese into two dessert dishes and divide plum topping between both. 

Yield: 2 servings