• 2 1/2 pounds red plums, pitted and chopped
• 1 quart apple juice
• Spice sachet, including 1 large slice of fresh ginger root, 1 whole allspice berry, and 1/2 cinnamon stick
• 1/4 cup honey
• Lemon juice, fresh to taste
• 6 tablespoons sour cream
• 2 tablespoons almonds, slivered, toasted

Combine the plums, apple juice, sachet, and honey in a soup pot over medium heat. Bring to a simmer and cook until the plums are tender, about 20 minutes. Remove and discard the sachet.

Purée the soup until it is very smooth. Taste and season with the lemon juice. Return the soup to the pot. Place the pot in an ice bath and stir occasionally until cool, 1 - 1 1/2 hours. Transfer to the refrigerator for another 2 - 3 hours to chill.

Serve the soup in chilled bowls, garnished with a dollop of the sour cream and a scattering of almonds.

Yield: 8 servings