1c. each Cabernet Sauvignon and fresh orange juice
1/2c. plus 2 tbl. sugar, divided
1/2 tsp. ground cardamom
4 firm-ripe plums, sliced
1c. whipping cream
12 sugar or shortbread cookies, broken into pieces (Pepperidge is good!)

In a pan over high heat, boil wine, orange juice, 1/2c. sugar, and the cardamom, stirring often, until reduced to 2/3c., 10-15 minutes. Remove from heat, stir in plums, and let stand 10 minutes, stirring often.

Meanwhile, whip cream with the remaining 2 tbl. sugar until thick. With a slotted spoon, lift 3-4 plum slices to each of 4 small bowls. Top each with 1 broken cookie, then a spoonful of cream. Repeat layers 2 more times. Serve trifles with syrup and any remaining fruit.

Note: If you do not drink, you can most of the time replace wine in the recipe with grape juice.