Yield: 1 Servings
|1 can||Purple plums; 1-lb. 13-oz.|
|1 \N||Cinnamon stick|
|¼ teaspoon||White pepper|
|1 cup||Sour cream|
|½ cup||Heavy cream|
|½ cup||Dry red wine|
|2 tablespoons||Lemon juice|
|1 teaspoon||Grated lemon rind|
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