Yield: 1 Servings
Measure | Ingredient |
---|---|
1 can | Purple plums; 1-lb. 13-oz. |
1 cup | Water |
⅔ cup | Sugar |
1 \N | Cinnamon stick |
¼ teaspoon | White pepper |
1 pinch | Salt |
1 cup | Sour cream |
½ cup | Heavy cream |
½ cup | Dry red wine |
1 tablespoon | Cornstarch |
2 tablespoons | Lemon juice |
1 teaspoon | Grated lemon rind |
3 tablespoons | 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 ½ 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@... on Aug 12, 1997