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Plum and Port Sauce
1/2 c Sugar
1 lb Plums (5), pitted and cut into eighths
2 ts Freshly grated orange zest
2 tb Tawny Port
1 ts Fresh lemon juice, to taste
In a large saucepan combine the sugar with 1/2 cup water; bring the
mixture to a boil, stirring, and simmer it for 5 minutes. Add the
plums and the zest and cook the mixture at a slow boil, adding
additional water if necessary, for 10 minutes, or until the plums are
soft and fall apart. In a food processor blend the mixture until it
is smooth. Force the puree through a fine sieve set over a bowl and
stir in the Port, the lemon juice, the cinnamon, and a pinch of salt.
Let the sacue cool and chill it, covered, for 2 hours, or until it is
cold. Makes about 2 cups. Serve with angel food or pound cake, fresh
fruit, ice cream.
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