Recipe: Red Plum Sauce (sweet sauce using red wine)

RED PLUM SAUCE

"Serve as a dessert sauce over steamed custard, rice pudding, bread pudding or a compote of nectarines and blueberries; over frozen white
chocolate mousse or peach upside down cake; or use as a topping for butter-type sponge cake a la mode."

1 1/2 pounds fresh Red Plums (about 6 large or 9 medium plums)
1 cup granulated sugar
1 cup dry red wine
1/4 cup water
2 Tablespoons cornstarch

Pit plums and slice fairly thin. In a medium saucepan, stir together plums, sugar and wine. Over medium heat, stirring until sugar dissolves, bring to a boil; simmer until plums are soft - about 15 minutes.

Gradually stir 1/2 cup water into cornstarch, keeping smooth; stir into plum mixture. Cook over medium heat, stirring constantly, until clear, bubbling and thickened. Chill.

Makes 3 1/2 cups
Source: Cecily Brownstone, Associated Press Food Editor,
Palm Beach Post newspaper, August 25, 1983