1 Rinse the plums and remove the pits.
2 Split the vanilla bean lengthwise and scrape out the seeds with a sharp knife. Bring the white wine, honey and vanilla bean seeds to a boil in a pot.
3 Add plums and simmer just below the boiling point over low heat for 10 minutes.
4 Remove plums from poaching liquid with a skimmer and allow both to cool separately.
5 Mix the mint syrup with the yogurt. Divide plums and mint yogurt among glasses and serve.