Here is a recipe that will have you create an impressive dessert cheese plate in just a few simple steps. Pair with our WOM 2013 Labyrinth Martian Ranch Vineyard Tempranillo and a nice Manchego - this will be a cheese plate your guests will never forget!
1 pound plums, pitted and coarsely chopped
1 lemon, zested and juiced
1/4 cup honey
1 cinnamon stick
1/2 cup water
1. Add plums, honey, cinnamon stick, water, zest and lemon juice to a medium sauce pan. Bring to a simmer over
2. Reduce heat to low and let simmer for 30 minutes, stirring occasionally, until thickened. Transfer to jars and let
thicken at room temperature for an hour. Remove the cinnamon stick and refrigerate until ready to use.
NOTE: The jam will keep for up to a month in the fridge.
Recipe by Honest Cooking at http://honestcooking.com/dessert-cheese-plate-with-cinnamon-plum-jam/