Cinnamon Wine Jelly with Plums
Bring the wine, cinnamon stick, and sugar to a boil. Let simmer for 3 minutes. Remove from the heat and let cool slightly. Soak the gelatin until soft in cold water, about 10 minutes. Remove the cinnamon stick from the wine and remove from heat. Squeeze the excess water from the gelatin and dissolve while stirring in the hot wine. Pour into heart ramekins and chill for about 4 hours, until set.
Rinse the plums, cut in half and remove the pit. Place the hot butter in a pan and sprinkle with sugar. Place the plums in the pan and caramelize for 2-3 minutes.
To serve, remove the jelly from the molds and serve on a dessert plate. Sprinkle with cinnamon and serve with the caramelized plums.