Heat oven to 140C/120C fan/gas 1.
Bring the Port and wine to the boil in a
pan, with the cinnamon and star anise.
Reduce by half, then add the honey,
orange zest and juice.
Pour the liquid over plum halves in a
roasting tin, cover with wet baking
parchment and very gently poach in
the oven for 30 mins until soft but not
exploding. Allow to cool in the liquid,
gently removing the skins if you like,
but it’s not necessary.
Meanwhile, make the rice pudding. Put
the milk, cream, vanilla pod, cinnamon
stick and sugar in a pan. Bring to the boil,
then remove from the heat and leave to
infuse for 1 min.
Place pan back on the heat, pour in the
rice and stir. Simmer for 40 mins, stirring
frequently, until the rice is soft. Remove
from heat and keep warm. When ready to
serve, remove vanilla pod and cinnamon.
Stir in the butter and mascarpone. Spoon
into large coffee cups or bowls and top
with some of the stewed plums.