Plum & Peach Soup
|Japanese plum||3⁄4 Pound (such as Santa Rosa)|
|Water||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Cinnamon stick||1 (about 2 inches long)|
|Lemon juice||1 1⁄2 Tablespoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||1 Tablespoon, stirred together with 1 tablespoon water|
|Flavored liqueur||1⁄4 Cup (4 tbs) (orange or peach)|
|Whipping cream||1 Cup (16 tbs)|
|Powdered sugar||1 Tablespoon|
Peel plums and peaches.
Cut fruit into chunks and discard pits.
In a 3- to 4-quart pan, combine fruit, water, wine, cinnamon stick, and lemon juice.
Bring to a boil; then reduce heat, cover, and simmer until fruit mashes easily (about 15 minutes).
Remove from heat.
Discard cinnamon stick.
Pour fruit mixture into a blender or food processor and whirl until very smoothly pureed.
Return puree to pan; stir in granulated sugar and cornstarch-water mixture.
Cook over high heat, stirring, until mixture boils and thickens (about 5 minutes).
Remove from heat; skim off foam.
Stir in liqueur and 1/2 cup of the cream.
Cover and refrigerate until cold, then serve (or refrigerate until next day).
To serve, beat remaining 1/2 cup cream until it holds soft peaks.
Sweeten to taste with powdered sugar.
Offer whipped cream to top soup.