Pinot Noir & Black Plum Terrine

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1 to 1 1/4 pounds black plums, very thinly sliced (about 3 1/2 cups)

2 teaspoons freshly squeezed lemon juice

3 1/2 teaspoons powdered gelatin

2 cups Pinot Noir

3/4 cup sugar

2 whole star anise

Biscotti or creme fraiche, for serving

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