Plum and Red Wine Soup
Updated April 10, 2023
Andrew Scrivani for The New York Times
- Total Time
- 40 minutes, plus at least 1 hour's refrigeration
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Ingredients
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 analysis per serving (6 servings)
48 grams carbs; 302 calories; 1 gram fat; 4 grams fiber; 8 milligrams sodium; 2 grams protein; 40 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the plums in half, cutting around the sides of the pits. You will remove the pits after the plums have simmered.
- Step 2
Combine the plums with the honey, vanilla extract, cinnamon stick, nutmeg, orange zest, rose geranium, wine and ½ 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.
- Step 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.
- Step 4
Just before serving, whisk in the remaining orange juice. Ladle into bowls. Garnish with thin slices of lighter-fleshed plums and serve.
Private Notes
Comments
This is a nice way to use a bountiful harvest of Santa Rosa plums. We make a big batch, then divide it up and freeze for use in the winter. Delicious with lightly sweetened yogurt or vanilla ice cream. Beautiful too!