Recipe: All Purpose Plum Sauce (sweet sauce, using spices)

ALL PURPOSE PLUM SAUCE

"Good over vanilla ice cream. Serve over waffles, sourdough hotcakes or one-egg cake. Fill tart shells with pudding into which sauce has been swirled. Serve at once."

1 1/2 pound fresh plums (Santa Rosa or other) quartered
1 to 1 1/2 cups granulated sugar (depending on tartness of plums used)
1 Tablespoon lemon juice
1/8 to 1/4 teaspoon allspice, cinnamon or nutmeg
1 to 2 Tablespoons brandy, port, sherry or Kirsch (optional)

Stir plums and sugar in heavy saucepan, over low heat, until juices flow. Bring to boil, stirring; then simmer 3 to 5 minutes or just until plums are tender, but still hold their shape.

With slotted spoon, remove plums to bowl. Add remaining ingredients to syrup in pan. Cook gently over medium heat about 6 minutes, or until syrupy. Pour over plums. Chill.

Makes 3 cups sauce
Source: Anchorage Daily News newspaper, August 31, 1977