Rinse the plums or damsons, cut in half, remove the seeds and cut into thick slices.
Boil red wine, sugar and cinnamon stalk and make 2-3 min. Then add the fruit and steam with the lid closed until just barely soft. Remove from heat. Lift the plums or damsons out of the broth with a skimmer. Boil the red wine stock over high heat to 1 dl.
Set aside 1/4 of the plums or possibly damsons on a plate covered with plastic wrap. Finely mash the rest of the fruit with the reduced gravy. Refrigerate.
Shortly before serving, whip the cream until stiff. Stir the crème fraîche until smooth and mix into the cream. Fold this mixture into the plum or plum puree like a streak.
Serve and garnish with the fruit set aside.
Our tip: Use your favorite red wine for cooking!