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.

Recipe by Cooking Light November 2005

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Credit: Oxmoor House

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

133 calories; calories from fat 3%; fat 0.4g; saturated fat 0.1g; mono fat 0.2g; poly fat 0.1g; protein 1.5g; carbohydrates 32g; fiber 1.5g; cholesterol 1mg; iron 1.7mg; sodium 47mg; calcium 49mg.
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