PLUM AND RED WINE SOUP
You could also call this ruby-colored, jam-like soup a compote. Look for plums with deep red flesh.
Provided by Martha Rose Shulman
Categories easy, soups and stews, dessert
Time 1h40m
Yield Serves six
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 39 grams
PLUM AND RED-WINE SORBET
Provided by Ruth Cousineau
Categories Ice Cream Machine Citrus Dessert Freeze/Chill Kid-Friendly Plum Red Wine Summer Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1D2 quarts
Number Of Ingredients 9
Steps:
- Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
- Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
PLUMS IN RED WINE
Steps:
- Halve, pit and quarter the plums. Sprinkle with the sugar, add the red wine to almost cover the plums. Macerate 1 hour.
THE WILD PLUM CAFE'S OXTAIL SOUP
Steps:
- Heat 1/2 cup of the oil in a heavy-bottomed soup pot or cast-iron skillet. Place the flour in a shallow bowl. Sprinkle the oxtails with salt and pepper and toss them in the flour. Shake off the excess flour and, working in batches, brown on all sides. Remove to a platter as done.
- Add a little more oil to the pot if needed and add half the onions and celery. Let cook until beginning to soften, 3 to 4 minutes. Add the garlic and cook 2 minutes more. Add the tomato paste and let simmer for 2 minutes. Add 2 cups of the beef stock, scrape the bottom, stir, and return the oxtails to the pot. Bring to a simmer and add the wine. Simmer on low for 15 minutes.
- Add the bay leaves, thyme, 1 teaspoon salt, 1/2 cup of the carrots and the remaining 2 cups beef stock, 1/2 cup celery and 1/2 cup onions and stir. Simmer for 30 minutes. Add the remaining 1/2 cup carrots and simmer for 2 hours. Add the tomatoes; simmer until the broth begins to thicken and the meat falls easily away from the bone, 30 to 45 minutes more. Remove the thyme and bay leaves and adjust seasoning to taste. Put two or so oxtails in each bowl and ladle the soup over them. Serve with the bread.
COLD PLUM SOUP
When my husband and I were first married, we dined at an inn that served a flavorful plum soup. After experimenting with different recipes, I came up with my own wonderful version! -Carol Klein, Franklin Square, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 13 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- Drain plums, reserving juice. Pit plums; puree in a blender with juice. Transfer to a Dutch oven. Stir in the water, 1/4 cup sugar, cinnamon stick, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., In a small bowl, combine cornstarch and remaining sugar; stir in cream and wine or grape juice until smooth. Gradually add to plum mixture until blended. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring constantly. Remove from the heat; discard cinnamon stick. Stir in the sour cream, creme de cassis or cranberry-raspberry juice and lemon juice. , Strain half of the soup through a fine mesh strainer over a 1-1/2-qt. bowl. Repeat. Stir in lemon zest. Cover and refrigerate overnight. Garnish with sour cream if desired.
Nutrition Facts : Calories 143 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 25mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
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- In a large heavy saucepan, add prepared plums. Pour in enough pinot noir wine to just cover the plums. Add ground cloves. Bring just to a boil; reduced heat to low and simmer approximately 10 to 15 minutes or until plums are very tender. Remove from heat and let cool.
- Transfer the mixture (plums and wine mixture) to a blender or food processor and puree until smooth. Taste and add either Agave or granulated sugar to taste (just a little will do it).
- Cover and refrigerate at least 45 minutes or until ready to serve. Soup will keep, covered, for 2 to 3 days.
- To serve, pour approximately 1/4 to 1/2 cup of the chilled Plum Soup into small individual goblets, wine glasses, pretty dessert bowls, or attractive dessert cups.
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