| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Fruits, Soups & ste | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 [email protected] on Aug 12, 1997
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