Rote Grütze, or Red Grits, with White Wine

Directions

1. Heat a heavy sauce pan and add the sumac and cinnamon to it for half a minute. Add the lemon zest for half a minute. Make sure your pan choice will not be reactive with the fruit.
2. Next add fruit, sugar and honey and bring to a slow boil to a slow boil: Stir often. The juices from the plums should prevent any scorching, but keep watch.
3. If you want to use a thickener mix the arrowroot in with the sapa. If not using sapa, then add the arrowroot to some water. Traditional versions use cornstarch. I prefer to add no thickener at all, but just to reduce the sauce by simmering.
4. Add the sapa and wine to the plums. Simmer for 5 minutes. Continue cooking and reducing until the sauce thickens to your liking. You can remove the skins of the plums after cooking and cooling, rather than before...I think it is easier. I prefer this less thick. I also would usually not puree mine.
5. Let cool and store for 24 hours to let all the flavors set. Serve warmed with vanilla ice cream, vanilla custard sauce, or dollops of whipped cream. Or if you can't wait, you can eat it warm right away, too.