You could also call this ruby-colored, jam-like soup a compote. Look for plums with deep red flesh.
- 3 pounds ripe purple-skinned, red-fleshed plums
- ¼ cup mild honey
- ½ teaspoon vanilla extract
- 1 inch cinnamon stick
- ⅛ teaspoon freshly grated nutmeg
- 2 strips orange zest
- 1 sprig rose geranium (optional)
- ¾ cup fruity red wine, such as a Beaujolais
- ¾ cup freshly squeezed orange juice
For the garnish
- 2 lighter-fleshed plums, very thinly sliced
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
188 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 39 grams sugars; 2 grams protein; 1 milligram sodium
- Cut the plums in half, cutting around the sides of the pits. You will remove the pits after the plums have simmered.
- Combine the plums with the honey, vanilla extract, cinnamon stick, nutmeg, orange zest, rose geranium, wine and 1/2 cup of the orange juice in a heavy, medium saucepan. Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Remove from the heat. Remove the cinnamon stick, rose geranium sprig and orange zest.
- Allow to cool, then remove the pits from the plums and transfer to a food mill fitted with the medium blade. Press the plums through the food mill into a bowl. Whisk the mixture to amalgamate. Cover and chill for at least an hour and for up to a day.
- Just before serving, whisk in the remaining orange juice. Ladle into bowls. Garnish with thin slices of lighter-fleshed plums and serve.