Cold Plum Soup

Directions

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.