Preparation:
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.
6 servings/Serving size: 1/2 cup |