Poached Plumcots in Riesling

• 2 cups semi-dry riesling
• ⅓ cup honey
• Thyme sprig
• 2 lbs plumcots (or plums), halved and pitted
• 1 cup sugar
• 1 cup heavy whipping cream
• 1 Tbsp powdered sugar
• ½ tsp vanilla

Stir wine, honey and thyme in a saucepan; bring to a simmer. Add plumcots to the pan. Poach for about 3 to 6 minutes or until softened, but not mushy (firmer plumcots may need more time). Remove the plumcots from the poaching liquid, reserving liquid. Set plumcots aside to cool.

Stir 1 cup reserved liquid and 1 cup sugar in a saucepan. Bring to a boil over medium-high heat, and boil for about 5 minutes, until it easily coats a spoon. Set aside to cool—it will thicken more as it cools. After cooling, if it is too thick, add a little more poaching liquid to thin the sauce.

Combine the whipping cream, powdered sugar and vanilla in a chilled bowl; whip to soft peaks. Cover and refrigerate until needed.

To serve, set out 6 small bowls and place a couple of plumcots in each bowl. Pour sauce over plumcots and dollop with whipped cream. Makes 6 servings.