Plum and Red Wine Soup

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
  • 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
    • 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

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves six


  1. Cut the plums in half, cutting around the sides of the pits. You will remove the pits after the plums have simmered.
  2. 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.
  3. 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.
  4. Just before serving, whisk in the remaining orange juice. Ladle into bowls. Garnish with thin slices of lighter-fleshed plums and serve.

You Might Also Like