2 to 3 ripe but firm plums, pitted and cut into thin wedges
2 tablespoons (30 ml) butter
1/2 cup (125 ml) port wine
2 tablespoons (30 ml) balsamic vinegar
1/4 cup (60 ml) chicken broth
2 tablespoons (30 ml) honey
1 star anise
In a skillet, sauté the plums in the butter. Deglaze with port wine and vinegar. Add the broth, honey, and star anise. Simmer until the sauce is syrupy. Remove the star anise and adjust the seasoning. Serve with meat.
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