Plum Sauce

• 1 pound plums
• 1/2 cup port wine
• 2 tablespoons minced lemon peel
• 1/4 cup lemon juice
• 4 tablespoons sugar (or more to taste)

1. Pit the plums and put them in a saucepan.
2. Add the port, lemon peel, lemon juice and sugar.
3. Simmer for 20 minutes.
4. Taste for sweetness, adding more sugar if necessary.
5. You may put the sauce through a strainer or serve it as a compote.
6. Cool and serve at room temperature.

plums, port wine, lemon peel, lemon juice, sugar

Taken from cooking.nytimes.com/recipes/11183 (may not work)