I found an old family cookbook, Hungarian American Cooking, a while back and started trying recipes from it. One I particularly like and have become fond of is Hungarian Plum Pie. It's relatively simple, so I decided to experiment with it one day. Rather than using plain sliced plums, I poached them in a mulled red wine with sugar. Makes the simple plum pie very tasty and also leaves a wonderful sauce when reduced slightly after poaching the plums. The recipe I used is about 1 cup red wine (I used a Red Moscato), about 1/3-1/2 cup sugar, and about 1 - 1 1/2 tbsp mulling spice. I bring it to a boil, then reduce to a simmer and add the plums and continued to simmer for some time. After, I removed the plums and continued to simmer until reduce until the liquid because more viscous like a syrup. I then removed from heat, let it cool a little, and strained out the mulling spices. It's a wonderful sauce for desserts, but I have no idea how long it might keep. Any guidelines on such sauces?