This rosy puree of canned plums, wine, and Cointreau is equally good served warm, at room temperature, or chilled. It makes a wonderful first course or a refreshingly light dessert. Prepare up to one day ahead, and chill in the refrigerator, allowing the flavors to meld before serving.
2 (16-ounce) cans plums in light syrup, undrained
2 cups dry red wine
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup Cointreau or other orange-flavored liqueur
1/2 teaspoon grated lemon rind
6 tablespoons vanilla low-fat yogurt
6 mint sprigs (optional)
How to Make It
Strain plums through a sieve over a bowl, reserving juice. Cut plums in half; discard pits. Combine plums, reserved juice, red wine, honey, cinnamon, and cloves in a medium saucepan. Bring to a boil. Cover; reduce heat, and simmer 15 minutes. Place half of soup in a blender; process until smooth. Pour into a bowl. Repeat procedure with other half of soup. Stir in liqueur and rind. Place 3/4 cup soup into each of 6 wine goblets. Top each serving with 1 tablespoon yogurt and 1 mint sprig, if desired.