Wash, core and quarter the plums. In a saucepan, caramelize the sugar until it turns light yellow, deglaze with the red wine and simmer until the sugar has dissolved again.
Now add the plums, the vanilla sugar and the cinnamon stick and cook everything over a low heat until soft. Now mix the cornstarch with a little water, add and bring to the boil. Possibly add sugar to taste.
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