Chilled Purple Plum Soup
|Purple prune plums||2 Pound|
|Cold water||3 Cup (48 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Cinnamon stick||1 , broken|
|Whole cloves||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Heavy cream||2 Cup (32 tbs)|
Quarter and pit plums; put into a large sauce-pot with water, honey, lemon juice, sugar, and salt.
Tie cinnamon and cloves in a small square of cheesecloth; add the spice bag to saucepot.
Bring to boiling.
Reduce heat; simmer until plums are tender, 10 to 15 minutes.
Stir 2 tablespoons water into cornstarch to blend; pour into soup.
Stirring constantly, bring to boiling; cook 2 to 3 minutes until slightly thickened.
Remove from heat and discard spice bag.
Stir in extract.
Add cream, stirring constantly until blended.
Stir again before serving.