12 tart red plums, pitted and sliced (do not peel) (can use canned plums)
4 c. dry white wine
1 (1 inch) pie peeled ginger root
1 tsp. nutmeg
1 c. water
4 c. Cassis (black currant liqueur)

Makes 6-8 servings.

In a large uncovered saucepan over low heat, simmer the plums, wine, ginger, nutmeg, and water for 45 minutes or until the liquid is syrupy and the fruit is soft. Puree the mixture in a food processor or in small batches in a blender. Strain through a fine sieve and transfer to a serving bowl. Add the Cassis and chill. Serve garnished with mint sprigs.