Cheesecake Mousse with Rum-Poached Plums

1 c Water
1/3 c Granulated sugar
2 tb Dark rum
2 Plums
1/2 c Whipped cream cheese (about 3 ounces)
3 tb Confectioners' sugar
1/2 ts Vanilla
1/2 c Well-chilled heavy cream

Have ready a bowl of ice and cold water. In a small saucepan simmer 1 cup water, granulated sugar, and rum, stirring occasionally, 10 minutes. Pit plums and cut each plum into 12 wedges. Simmer plums in syrup until tender, 2 to 3 minutes. Transfer plum mixture to a bowl and set it in bowl of ice water. Let plum mixture stand, stirring occasionally, until chilled.

In a bowl whisk together cream cheese, confectioners' sugar, vanilla, and a pinch salt until smooth. In another bowl beat heavy cream until it holds soft peaks and whisk into cream-cheese mixture. Divide mixture between 2 goblets and chill, covered, 15 minutes.

Serve mousse topped with plums and some syrup. Yield: 2 servings

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