Paul's Plum Port Wine and Onion Sauce

6-10 ripe, sweet and juicy plums

(Santa Rosa work fine)

1/2 bottle port wine

small white onion sliced thinly

dash salt

1/2C deep chicken broth

sugar as needed

Into a thick and heavy sauce pan, cut the pits out of the plums, allowing the juices and skins and meat to fall into the sauce pan. Heat, covered, with the broth to soften the plums further (about 10 minutes)

Add the 1/2 bottle or less of port wine. I used Fermez la Port.

Continue to heat, and when plums are soft enough press them through a sieve so the skins are stripped of their meat and the sauce is a pure' without skins. I use a ricer with the large hole plate. Add the sliced onion and reduce the sauce uncovered. Taste and add small amounts of sugar to taste if sauce is unbalanced to the acid side. When reduced, makes about a cup.

Spooned over a pork tenderloin, this is heavenly