I used a port from Portugal. Added more brown sugar to the plum sauce after tasting it and finding it too sour. It is still tart but not sour. The brown sugar dissipated quickly in the plums because the port sauce was very warm.
My plums were very small so I sliced them thinly. Pitting them was going to be too time consuming.
This recipe is a restaurant quality taste…no ordinary cobbler.
A favourite of mine now.