Plum And Peach Soup - cooking recipe

Ingredients

3/4 lb plum (I like Santa Rosa)
3/4 lb peach (I prefer O'Henry)
1 cup water
1 cup dry white wine
1 (2 inch) cinnamon sticks
1 1/2 tablespoons lemon juice, fresh
1/2 cup granulated sugar (or less)
1 tablespoon cornstarch
1 tablespoon water
1/4 cup triple sec (or other orange or peach flavored liqueur)
1/2 cup whipping cream

Preparation

Peel plums & peaches, then cut into chunks & discard pits.
In 3 or 4 quart saucepan, combine fruit, 1 cup water, wine, cinnamon stick & lemon juice.
Bring to boil, then reduce heat, cover & simmer about 15 minutes or until fruit mushes easily.
Remove from heat, & discard cinnamon stick.
Pour fruit mixture into blender, & blend until smooth.
Meantime, in a small container, stir together cornstarch & 1 tablespoon water.
Return puree to saucepan, then stir in sugar & cornstarch/water mixture.
Cook & stir over high heat about 5 minutes or until mixture boils & thickens.
Remove from heat & skim off foam.
Stir in liqueur & cream.
Cover & refrigerate until cold, then serve.