Cold Plum Soup
heavy whipping cream
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.