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Soup & Stew
American
4 - 6 servings
20 minutes
40 minutes
3½ pounds Dapple Dandy Plumcots
¼ cup sugar
1 cinnamon stick
2 teaspoons organic lemon juice, freshly squeezed
6 cups water
Sour cream to taste
Cut all but one of the pluots in half and remove pits.
Cut halves in half again and combine with 6 cups of water, the sugar, and the cinnamon stick in a large nonreactive saucepan.
Bring mixture to a boil, lower heat, and simmer, stirring occasionally, until the pluots are very soft, about 35 minutes.
Crush larger pieces of pluot with the back of a wooden spoon.
Remove from heat, remove the cinnamon stick, and stir in the lemon juice. Chill thoroughly.
Cut remaining pluot into slices. Serve with soup.
Garnish with a dollop of sour cream.
