Title: Cold plum soup
 Categories: Fruits, Soups & ste
      Yield: 1 Servings
 
      1 cn Purple plums; 1-lb. 13-oz.
      1 c  Water
    2/3 c  Sugar
      1    Cinnamon stick
    1/4 ts White pepper
      1 pn Salt
      1 c  Sour cream
    1/2 c  Heavy cream
    1/2 c  Dry red wine
      1 tb Cornstarch
      2 tb Lemon juice
      1 ts Grated lemon rind
      3 tb Brandy
 
  Pit and chop plums, combine with syrup in a saucepan. Add water,
  sugar, cinnamon, salt and pepper. Bring to a boil, reduce heat,
  simmer 5 minutes stirring occasionally. Mix wine and heavy cream with
  cornstarch, add to mixture and cook until thickened. Stir in lemon
  juice, rind and wine, remove from heat. Place 1/2 cup soup in small
  bowl, whisk in sour cream. Add brandy and stir mix back into the soup
  pan until smooth. Chill at least 4 hours. Serve in cups, garnish with
  dollops of sour cream and sprinkle with cinnamon.
  
  NOTES : Note:  The recipe calls for a can of purple plums weighing
  1-lb. 13-oz.  You may have to experiment a little to see how this
  translates to plums-not-in-the-can. Recipe