Frosted Plum Soup

Serves:

Ingredients:

1 1/2 lb Halved & pitted Santa Rosa
-plum
1/2 c Dry white wine
1/2 c Water
1/2 c Half and half
1/3 c Pure maple syrup
1/4 ts Cinnamon

Method:

Combine plums, wine and water in heavy medium saucepan.
Simmer until skins split, about 5 minutes.
Drain plums, reserving liquid.
Cool slightly.
Discard skins from plums.
Puree plums in blender.
Add reserved cooking liquid, half and half, syrup and cinnamon.
Blend until smooth.
Transfer to bowl and refrigerate at least 4 hours or overnight.
Just before serving, stir soup and pour into chilled demitasse cups or small bowls.
Serve with Special Butter Cookies.