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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This rosy puree of canned plums, wine, and Cointreau is equally good served warm, at room temperature, or chilled. It makes a wonderful first course or a refreshingly light dessert. Prepare up to one day ahead, and chill in the refrigerator, allowing the flavors to meld before serving. Ingredients:
2 (16-ounce) cans plums in light syrup, undrained |
2 cups dry red wine |
1 tablespoon honey |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 cup cointreau or other orange-flavored liqueur |
1/2 teaspoon grated lemon rind |
6 tablespoons vanilla low-fat yogurt |
6 mint sprigs (optional) |
Directions:
1. Strain plums through a sieve over a bowl, reserving juice. Cut plums in half; discard pits. Combine plums, reserved juice, red wine, honey, cinnamon, and cloves in a medium saucepan. Bring to a boil. Cover; reduce heat, and simmer 15 minutes. Place half of soup in a blender; process until smooth. Pour into a bowl. Repeat procedure with other half of soup. Stir in liqueur and rind. Place 3/4 cup soup into each of 6 wine goblets. Top each serving with 1 tablespoon yogurt and 1 mint sprig, if desired.
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