Wash the plums, drain well and cut into quarters. Remove stone. Caramelise the sugar in a saucepan, deglaze with red wine. Add the plums, cinnamon stick and star anise and simmer at medium heat for about 10 minutes.
Mix the starch with some water, stir into the boiling compote and simmer for about 1 minute while stirring. Take the pot off the stove.
Bark off toast. Crumble bread slices and rind separately. Cream 150 g butter, vanilla sugar and icing sugar with the whisk of the hand mixer. Stir in eggs and egg yolks one after the other.
Stir in orange zest, ricotta and light breadcrumbs. Leave to soak for approx. 15 minutes.
Form approx. 8 dumplings from the mixture and let them cook in slightly boiling salted water for approx. 10 minutes. In the meantime melt 25 g butter in a pan. Roast dark crumbs in it while turning them golden brown.
Remove the dumplings from the water, drain and turn them in the butter crumbs. Arrange compote and dumplings on plates, dust with icing sugar.