Spicy Plum Soup
|Purple plums||16 Ounce, pitted with syrup (1 Jar)|
|Cold water||2 Cup (32 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Grated lemon rind||2 Teaspoon|
|Ground cloves||1 Pinch|
|Ground cinnamon||1 Pinch|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Light brown sugar||2 Teaspoon|
|Grated candied ginger||2 Tablespoon|
Combine plums, syrup, water, wine, lemon juice, lemon rind, honey, cloves and cinnamon in sauce-pan; cook over medium heat 10 to 12 minutes.
Remove plums from cooking liquid; put through a sieve or puree in blender.
Return pureed plums to saucepan.
Make a paste with cornstarch and 2 tablespoons plum mixture; gradually stir into remaining plum mixture.
Cook over medium heat, stirring constantly, until slightly thickened.
Serve in chilled soup bowls.
Combine yogurt and brown sugar; mix well.
Top each serving of soup with a heaping teaspoon of sweetened yogurt; sprinkle with ginger.