Plum and Red Wine Soup

• 3 pounds ripe purple-skinned, red-fleshed plums
• 1/4 cup mild honey
• 1/2 teaspoon vanilla extract
• 1 inch cinnamon stick
• 18 teaspoon freshly grated nutmeg
• 2 strips orange zest
• 1 sprig rose geranium (optional)
• 3/4 cup fruity red wine, such as a Beaujolais
• 3/4 cup freshly squeezed orange juice
• 2 lighter-fleshed plums, very thinly sliced

1. Cut the plums in half, cutting around the sides of the pits.
2. You will remove the pits after the plums have simmered.
3. 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.
4. Bring to a boil, reduce the heat, cover and simmer for 30 minutes.
5. Remove from the heat.
6. Remove the cinnamon stick, rose geranium sprig and orange zest.
7. Allow to cool, then remove the pits from the plums and transfer to a food mill fitted with the medium blade.
8. Press the plums through the food mill into a bowl.
9. Whisk the mixture to amalgamate.
10. Cover and chill for at least an hour and for up to a day.
11. Just before serving, whisk in the remaining orange juice.
12. Ladle into bowls.
13. Garnish with thin slices of lighter-fleshed plums and serve.

purple, honey, vanilla, cinnamon, nutmeg, orange zest, geranium, fruity red wine, freshly squeezed orange juice, lighterfleshed

Taken from cooking.nytimes.com/recipes/1012734 (may not work)