Cut the plums in half and remove the seeds. Caramelize the sugar in a saucepan, extinguish with the vinegar as well as the cider, simmer on low heat until the caramel is dissolved. Season with cinnamon and ground cloves. Boil the plums in the sauce at low temperature for a few minutes, remove with a slotted spoon.
Cook the sauce on 2 tablespoons of liquid. Gradually add the butter in pieces, season strongly with salt and freshly ground pepper. Add the plums again.
Heat the clarified butter in a pan. Sauté the mushrooms and add to the plums. Now roast the rabbit filets, seasoned with salt and pepper, for five minutes on all sides.
Cut the rabbit fillets and arrange on hot plates. Surround with the plum and mushroom ragout and the sauce. Sprinkle with finely chopped chives.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.