PLUM AND RED WINE SOUP

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Plum and Red Wine Soup image

You could also call this ruby-colored, jam-like soup a compote. Look for plums with deep red flesh.

Provided by Martha Rose Shulman

Categories     easy, soups and stews, dessert

Time 1h40m

Yield Serves six

Number Of Ingredients 10

3 pounds ripe purple-skinned, red-fleshed plums
1/4 cup mild honey
1/2 teaspoon vanilla extract
1 inch cinnamon stick
1/8 teaspoon freshly grated nutmeg
2 strips orange zest
1 sprig rose geranium (optional)
3/4 cup fruity red wine, such as a Beaujolais
3/4 cup freshly squeezed orange juice
2 lighter-fleshed plums, very thinly sliced

Steps:

  • Cut the plums in half, cutting around the sides of the pits. You will remove the pits after the plums have simmered.
  • Combine the plums with the honey, vanilla extract, cinnamon stick, nutmeg, orange zest, rose geranium, wine and 1/2 cup of the orange juice in a heavy, medium saucepan. Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Remove from the heat. Remove the cinnamon stick, rose geranium sprig and orange zest.
  • Allow to cool, then remove the pits from the plums and transfer to a food mill fitted with the medium blade. Press the plums through the food mill into a bowl. Whisk the mixture to amalgamate. Cover and chill for at least an hour and for up to a day.
  • Just before serving, whisk in the remaining orange juice. Ladle into bowls. Garnish with thin slices of lighter-fleshed plums and serve.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 39 grams

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