2 (16 oz.) cans red plums (including syrup), pitted and cut into 1/4 inch pieces
2/3 c. sugar
2 inch cinnamon stick
1/4 tsp. white pepper
1/8 tsp. salt
1/2 c. heavy cream
1/2 c. dry red wine
1 tbsp. cornstarch
2 tbsp. fresh lemon juice
1 tsp. freshly grated lemon zest
1 1/4 c. sour cream
3 tbsp. brandy
Ground cinnamon for garnish

In a kettle, combine plums with the syrup, sugar, cinnamon stick, white pepper, salt, and 1 cup water. Bring the mixture to a boil, stirring, and stir in the heavy cream. In a small bowl, combine well the wine and the cornstarch and stir the mixture into the plum mixture. Bring to a simmer and simmer for 2 minutes. Add lemon juice and zest and remove from the heat. In a small bowl, whisk together 1 cup of the sour cream and the brandy. Whisk 1/2 cup of the plum mixture into the sour cream mixture and whisk the mixture into remaining plum mixture. Let soup cool and chill it, covered, for at least 4 hours or overnight. Discard cinnamon stick and ladle soup into 8 small soup bowls. Top each serving with some of the remaining sour cream and a sprinkling of the ground cinnamon. Yield: About 6 cups, serving 8.