1 (#2) can purple plums
2 cans water
1 c. burgundy wine
2 c. lite cream
1 c. sugar
Juice of 1 lemon or orange to taste
Dash nutmeg
2 dashes cinnamon
2 tbsp. cornstarch or arrowroot dissolved in 1/2 c. water

Pit plums and grind in blender on low speed. Mix with remaining ingredients except cornstarch; bring to a soft boil.

Add cornstarch slowly stirring constantly. Remove from heat after 1 minute. Return to heat and simmer for 5-7 minutes.

Serve cold with a dollop of sour cream.