Ingredients

4 servings

　　4 red plums, pitted and thinly sliced

　　1/2 cup port wine

　　1/4 cup water

　　1 tablespoon brown sugar

　　1-inch piece cinnamon stick

　　3 whole cloves

　　3 whole black peppercorns

　　4 ready-made crepes (from the bakery section)

　　Whipped cream, for garnish

　　

Step 1

Put the plums, port, water, brown sugar, cinnamon, cloves, and peppercorns in a saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the plums are soft but still hold their shape, 12 to 15 minutes. Transfer the plums to a bowl with a slotted spoon, remove the spices, and cover to keep warm. Increase the heat to medium-high and cook the remaining liquid until thick and syrupy, 3 to 4 minutes.

　　

Step 2

To serve, put a crepe on each of 4 dessert plates. Put a spoonful of plums on one quarter of each crepe. Then, fold the crepe over the filling to create a triangle shape. (The crepes can also be served folded in half like an omelet, or rolled.) Top each filled crepe with a dollop of whipped cream, then drizzle the warm port syrup over the top of each.

　　Rachael Ray's 30-Minute Get Real Meals