Plum wine jelly with plums

Ingredients:

• 3 cups plum wine (red or white)
• 1/4 cup sugar
• 3 plums, halved and pitted
• 1/2 vanilla bean, cut in half lengthwise
• 15 g of instant gelatin
• Vegetable oil for greasing the pan

Preparation:

1. Pour the wine into a medium saucepan, add the sugar and heat over medium-high heat, stirring until the sugar dissolves. Add the plums, vanilla pod Cook until the plums begin to soften, about 5 minutes. Using a slotted spoon, transfer the plums to a serving platter, reserving the liquid in the pan. Peel the plums and slice them.
2. Pour gelatin Place the mixture in a small bowl with 1/2 cup cold water. Let it sit for 1 minute, then pour it into the saucepan with the warm liquid and stir until the gelatin dissolves. Strain the mixture through a fine-mesh sieve into a bowl. Cool to room temperature.
3. Grease three rectangular baking pans (7.5 x 12.5 cm) or a bowl (240 ml) with vegetable oil, wiping off any excess. Pour a 1 cm layer of jelly into each pan. Refrigerate and chill until firm, about 20 minutes.
   
   Place half the plum slices in a single layer on top of the jelly. Pour enough jelly on top to completely cover the fruit, then return the molds to the refrigerator and chill until firm, about 20 minutes. Repeat the process with the remaining jelly and plums, making additional layers, and chill for 3 to 10 hours.
4. Immerse the jelly molds in hot water for 10 seconds, then turn them over onto a plate.