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Spicy Plum Sauce (pareve)

1 1/2 lb plums
1 tablespoon oil
2 medium cloves garlic, peeled and finely minced
1/4 cup minced fresh ginger
1/2 teaspoon five-spice powder
1/2 cup lime juice
1 tablespoon dry sherry, optional
5 tablespoons brown sugar
1/2 teaspoons chili paste with garlic
1/4 teaspoon salt

Pit the plums and coarsely chop.  Put into a food processor and puree. In a heavy, medium-sized saucepan, heat the oil over medium heat. Add the garlic and ginger; saute 2 minutes. Stir in the plum puree, five-spice powder, lime juice, optional sherry, brown sugar, chili paste and salt.  Bring to a boil, reduce the heat and simmer 25 minutes.  Stir often. Remove from the heat and cool.  Transfer to jars and refrigerate or freeze.