Recipe - Cold Plum Soup

1 cn Purple plums; 1lb. 13oz.
1 cup Water
2/3 cup Sugar
1 Cinnamon stick
One fourth teaspoon White pepper
1 pn Salt
1 cup Sour cream
One half cup Heavy cream
One half cup Dry red wine
1 tablespoon Cornstarch
2 tablespoon Lemon juice
1 teaspoon Grated lemon rind
3 tablespoon 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 One half 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 1lb.
13oz. You may have to experiment a little to see how this translates to
plumsnotinthecan.
Recipe by: Devin Croft, Denver, Colorado Posted to MCRecipe Digest V1 #739
by LBotsko@aol.com on Aug 12, 1997