This elegant, fresh plum dessert is incredibly easy to make: sauté plums in a rich butter and brown sugar caramelized sauce, and deglaze with red wine to create a luxurious sauce. Served with ice cream, it's an irresistible combination.
Heat a sauté pan over medium heat. Add butter and let it melt, bubbling for a minute as the foam begins to disappear, and slightly brown. Whisk in brown sugar until combined and bring to a low simmer.
Add plums to the pan, cut side down, evenly spaced. Reduce heat if needed to keep a low simmer. Cook for 4-6 minutes, until the plums are slightly softened (you can move the plums around a bit in the pan, if needed, to prevent sticking). Remove the plums from the pan and set them aside on a plate or in individual serving bowls.
Reduce pan to low-medium heat and slowly pour in the red wine while continuing to whisk until combined. Let the sauce slowly simmer for 2-4 minutes until reduced slightly. Remove from heat. The sauce will thicken slightly the longer it rests.
Add plums to individual bowls if you haven't already. Top the plums with your desired amount of ice cream (I like at least 2 scoops per bowl!). Pour the red wine sauce on top of each bowl, distributing evenly. Garnish with crushed shortbread cookies, and enjoy!