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.

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