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1
Heat the wine and sugar in a medium saucepan over medium-high heat, stirring, until the sugar dissolves.
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2
Add the plums and vanilla bean and simmer until the plums are just tender, about 5 minutes.
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3
Transfer the plums to a plate using a slotted spoon, reserving the poaching liquid.
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4
Peel the plums, if desired, and slice into thin wedges.
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5
Sprinkle the gelatin over 1/2 cup cold water in a small bowl.
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6
Let sit 1 minute, then stir into the warm poaching liquid until the gelatin dissolves.
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7
Pour through a fine-mesh sieve into a bowl.
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8
Let cool to room temperature.
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9
Spray three 3-by-5-inch loaf pans or 8-ounce bowls with cooking spray, wiping out the excess.
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10
Pour a 1/4-inch layer of the gelatin mixture into each mold.
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11
Refrigerate until firm, about 20 minutes.
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12
Arrange half of the plum slices on top of the firm gelatin.
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13
Add just enough of the gelatin mixture to cover the fruit, then return to the refrigerator until firm, about 20 minutes.
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14
Repeat the process to make another gelatin layer and another fruit layer, then fill the molds with the remaining gelatin mixture and refrigerate until fully set, at least 3 hours or overnight.
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15
Unmold the gelatin: Bring 2 inches of water to a simmer in a wide saucepan.
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16
Run a butter knife or small offset spatula around the top edge of the gelatin.
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17
Dip the bottom of each mold into the hot water for about 10 seconds, then invert onto plates.
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18
Photograph by Jonathan Kantor
