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Winter Plum Soup

Photo: Oxmoor House
Yield 6 servings
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.

Ingredients

  • 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)

Nutrition Information

  • calories 133
  • caloriesfromfat 3 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 1.5 g
  • carbohydrate 32 g
  • fiber 1.5 g
  • cholesterol 1 mg
  • iron 1.7 mg
  • sodium 47 mg
  • calcium 49 mg

How to Make It

  1. 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.