Core four of the plums and cut into large pieces. Put the sugar in a saucepan and caramelize until golden over medium heat. Pour the caramel with the orange juice, add the plums and vanilla sugar and cook over a mild heat until the caramel has completely dissolved, but at least 10 minutes.
Finely puree the plums with the magic wand, if necessary pass the mixture through a sieve and return to the pot.
Stone the remaining two plums and cut into fine pieces. Add the cinnamon and the plum pieces to the pureed sauce and bring to the boil briefly. Season to taste with additional spices or alcohol.
The sauce can be combined lukewarm or cold with all kinds of desserts and sweets, e.g. with Kaiserschmarrn, pancakes or vanilla ice cream.
Without the plum pieces, it also makes a good sauce.
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