Remove pits and chop plums from 2 small cans of large purple plums. Reserve juice. Put chopped plums and reserved syrup into a saucepan. Add 1 cup water, 2/3 cup sugar, 1 cinnamon stick, 1/4 teaspoon white pepper and a pinch of salt.

Bring to a boil. Reduce heat and cook for 5 minutes. Stir in 1/2 cup heavy cream and 1/2 cup dry red wine mixed with 1 teaspoon lemon rind and remove form heat.

In a bowl, mix 1 cup sour cream with 1/2 cup soup and 3 tablespoons brandy. Combine with soup. Chill 4 hours and serve in bowls with a dollop of sour cream.