In a kettle, combine plums with the syrup, sugar, cinnamon stick, white pepper, salt, and 1 cup water. Bring the mixture to a boil, stirring, and stir in the heavy cream. In a small bowl, combine well the wine and the cornstarch and stir the mixture into the plum mixture. Bring to a simmer and simmer for 2 minutes. Add lemon juice and zest and remove from the heat. In a small bowl, whisk together 1 cup of the sour cream and the brandy. Whisk 1/2 cup of the plum mixture into the sour cream mixture and whisk the mixture into remaining plum mixture. Let soup cool and chill it, covered, for at least 4 hours or overnight. Discard cinnamon stick and ladle soup into 8 small soup bowls. Top each serving with some of the remaining sour cream and a sprinkling of the ground cinnamon. Yield: About 6 cups, serving 8.
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 69 (23%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 22.4mg||7 %|
|Sodium 28.2mg||1 %|
|Potassium 102.2mg||3 %|
|Total Carbohydrate 56.2g||17 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 55.2g|
|Protein 2.7g||4 %|
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Calories per serving: 301
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