The complexity of flavors of this soup will depend on your choice of wine. This is a reason it is said that one only cooks with wine that one would drink. That being said, this is a tasty soup, and can be eaten hot or cold. The rum is optional, and if you want to serve this to children, you can always a teaspoon of rum extract mixed with two tablespoons of water.
1 1/2 lb (purple) plums, pitted and coarsely chopped (about 3 1/2 c chopped)
1 1/2 c water, divided
3/4 c red wine or grape juice
1/3 – 1/2 c sugar, or to taste
2 T lemon juice
1 piece lemon rind, about 2″ long
1 cinnamon stick or 1/2 t ground cinnamon
1 T cornstarch or arrowroot
2 T dark rum
fresh chopped herb, for garnish, optional
yogurt or sour cream, for serving
1. Combine plums, 1 cup of the water, wine, sugar (start with the lesser amount), lemon juice, lemon rind, and cinnamon stick. Bring to the boil. Reduce heat and simmer until the plums are vey tender, 10 – 15 minutes.
2. Combine the remaining 1/2 c water and the cornstarch, whisking until smooth. Pour into soup, stirring to incorporate. Bring back to the simmer and cook another 5 minutes. Taste, and if the soup is too tart, add the extra sugar, stirring until it is dissolved.
3. Remove cinnamon stick and lemon rind. Either put the soup through a sieve and press through or leave the soup as is.
4. To serve hot, stir in the rum and garnish with some fresh chopped herb, if using. Add a dollop of yogurt or sour cream. To serve cold, let soup cool, then refrigerate. Add rum before serving.