Rinse the plums. Cut ginger with peel into slices. Split lemongrass by gently tapping it. Bring plum wine and a quart of water to a boil with ginger slices, lemongrass and sugar. Add plums and bring to a boil once. Lift out plums and fill jars. Bring broth to a boil again, pour over fruit and seal jars on the spot with cellophane or screw tops.
Serve as a compote or possibly as an accompaniment to Asian fried rice, game, roast pork, cold meat, ham and pâté.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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