Purple Plums In Red Wine

Combine the sugar, wine, lemon rind, and 1/2 cup water in a saucepan and bring to a boil. Lower heat and simmer for 5 minutes.

Combine the cornstarch or arrowroot powder with the 4 teaspoons water. Add to the syrup. Cook for 2 minutes until thickened.

Pour the syrup over the plums and figs and refrigerate for several hours before serving.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 1/2 Fruit.

Nutrition Facts: Calories 84; Calories from Fat 4; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 1mg; Carbohydrate 18g; Dietary Fiber 2g; Sugars 11g; Protein 1g.