Put the wine, sugar, orange rind and juice, star anise and cardamom pods in a medium saucepan. Heat gently until the sugar has dissolved.
Add the plums to the wine mixture and simmer for 5–8 minutes or until tender. Remove the plums from the pan and divide between 2 dessert dishes.
Boil the wine mixture until it has reduced to a syrupy consistency. Pour it over the plums and scatter over the pistachios. Serve with crème fraîche or ice cream, if liked.