24 plums, red are best
1 bottle port
1 bottle red wine
3 vanilla beans
Sour cream
Sugar to taste

Wash and dry plums. Make a light cut in each plum. Soak in port for 24 hours. Add red wine and vanilla beans and stew for about 2 hours or until ready. (In stewing use sugar to taste.) Have 6 suitable glasses frozen in freezer. Mix some of juice with cream to give color. Allow cooked plums to cool. Add 4 plums per glass with juice and cover with cream. Put in refrigerator until cold. Pits may be removed prior to serving if desired.