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1
Pour the port into a small, heavy saucepan.
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2
Stick the cloves in the strips of lemon zest and add them to the port with the cinnamon stick and sugar.
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3
Gradually bring to a boil over moderate heat and boil the mixture until slightly reduced and just beginning to be syrupy, 3 to 5 minutes.
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4
Dissolve the cornstarch in the lemon juice and gradually stir it into the Port Sauce.
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5
Reduce the heat and simmer for 1 to 2 minutes; the sauce will thicken.
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6
Strain the sauce into a heatproof bowl and let cool to room temperature.
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7
Meanwhile, using a metal skewer, make a starter hole in the center of the skin side of each plum quarter.
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8
Skewer two plum quarters on each cinnamon stick, skin side to cut side, with a strip of lemon zest between them.
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9
Set up your grill for direct grilling and preheat the grill to high.
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10
Brush and oil the grill grate.
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11
Arrange the plum kebabs on the grate.
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12
Grill until the plums are golden brown, lightly basting with some of the port sauce, 3 to 5 minutes per side.
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13
Meanwhile, scoop vanilla ice cream into 4 large martini glasses or wine goblets.
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14
Top with the plum kebabs and any remaining port sauce.
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15
Garnish with the mint sprigs and serve at once.
