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 by: Devin Croft, Denver, Colorado Posted to MC-Recipe Digest V1 #739
by LBotsko@aol.com on Aug 12, 1997
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