Plum Sauce

By Moira Hodgson

Published August 26, 1995

Total Time
30 minutes
Rating
4(18)
Comments
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Ingredients

Yield:2 cups

  • 1 pound plums

  • ½ cup port wine

  • 2 tablespoons minced lemon peel

  • ¼ cup lemon juice

  • 4 tablespoons sugar (or more to taste)

Ingredient Substitution Guide
Nutritional analysis per serving

29 grams carbs; 126 calories; 2 grams fiber; 2 milligrams sodium; 1 gram protein; 25 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pit the plums and put them in a saucepan. Add the port, lemon peel, lemon juice and sugar. Simmer for 20 minutes.

  2. Step 2

    Taste for sweetness, adding more sugar if necessary. You may put the sauce through a strainer or serve it as a compote. Cool and serve at room temperature.

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Ratings

4 out of 5
18 user ratings
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Comments

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Jill

Can I substitute something for the port wine?

JD

Delicious! I used September Italian plums. It was so flavorful served on top of mango and blood orange sorbet.

Annie

No fresh plums available. Could I use prunes?

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