430 g/1 large
can red plums, drained, reserving the
syrup
150 ml/1/4 p/2/3 cup water
50 g/2 oz/1/4 cup caster
(superfine) sugar
2.5 ml/1/2 tsp mixed (apple
pie) spice
A pinch of ground cinnamon
Salt and freshly
ground black pepper
150 ml/2/3 cup red
wine
15 ml/1 tbsp corn flour
(cornstarch)
Grated rind and juice of 1 orange
30
ml/2 tbsp long-grain rice
150 ml/1/4 pt/2/3 cup
crème fraiche
A little grated nutmeg
Method:
Remove the stones (pits) from the plums. Place the pulp in a saucepan
with the syrup, water, sugar, mixed spice, cinnamon
and a pinch of salt and pepper.
Bring to the boil,
reduce the heat and simmer for 5 minutes. Blend the
wine and corn flour together and stir into the soup
with the orange rind and juice.
Bring to the boil
and simmer for 2 minutes, stirring. Puree in a
blender or food processor. Turn into a bowl, add the
rice and chill.
Ladle into howls and garnish each
with a swirl of crème fraiche and a dusting of nutmeg
before serving.
Soups Recipes -
Chilled Spiced Plum Soup
