Print
Email
Add a photoServings: 1
Ingredients
- 1 can Purple plums, 1-pound 13-ounce.
- 1 c. Water
- 2/3 c. Sugar
- 1 x Cinnamon stick
- 1/4 tsp White pepper
- 1 pch Salt
- 1 c. Lowfat sour cream
- 1/2 c. Heavy cream
- 1/2 c. Dry red wine
- 1 Tbsp. Cornstarch
- 2 Tbsp. Lemon juice
- 1 tsp Grated lemon rind
- 3 Tbsp. Brandy
Directions
- Pit and chop plums, combine with syrup in a saucepan. Add in water, sugar, cinnamon, salt and pepper. Bring to a boil, reduce heat, simmer 5 min stirring occasionally. Mix wine and heavy cream with cornstarch, add in to mix and cook till thickened. Stir in lemon juice, rind and wine, remove from heat. Place 1/2 c. soup in small bowl, whisk in lowfat sour cream.
- Add in brandy and stir mix back into the soup pan till smooth. Refrigerateat least 4 hrs. Serve in c., garnish with dollops of lowfat sour cream and sprinkle with cinnamon.
- NOTES :Note: The recipe calls for a can of purple plums weighing 1-pound 13-ounce. You may have to experiment a little to see how this translates to plums-not-in-the-can.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
