1 can purple plums -- 1-lb. 13-oz.

1 cup water

2/3 cup sugar

1 cinnamon stick

1/4 teaspoon white pepper

1 pinch salt

1 cup sour cream

1/2 cup heavy cream

1/2 cup dry red wine

1 tablespoon cornstarch

2 tablespoons lemon juice

1 teaspoon grated lemon rind

3 tablespoons brandy

Pit and chop plums, combine with syrup in a saucepan. Add water, sugar, cinnamon, salt and pepper. Bring to a boil, reduce heat, simmer 5 minutes stirring occasionally. Mix wine and heavy cream with cornstarch, add to mixture and cook until thickened. Stir in lemon juice, rind and wine, remove from heat. Place 1/2 cup soup in small bowl, whisk in sour cream. Add brandy and stir mix back into the soup pan until smooth. Chill at least 4 hours. Serve in cups, garnish with dollops of sour cream and sprinkle with cinnamon.