Cold Plum Soup

1 pound 13 ounce can of purple plums (canned)
1/4 teaspoon white pepper
1 tablespoon com starch
sprinkle of ground cinnamon
1 cinnamon stick
1/2 cup heavy cream
1/2 cup dry red wine
2 tablespoons lemon juice
1 teaspoon lemon rind
1 cup sour cream
3 tablespoons brandy
2/3 cup sugar
pinch salt
mint leaves

Drain purple plums and reserve liquid. Pit plums and dice finely by hand (food processors tend to liquify the plums). In a saucepan, combine plums and reserved liquid with water, sugar, cinnamon stick, white pepper, and salt. Mix well and bring to boil over MEDIUM heat. Reduce heat and cook for 5 minutes, stirring often. Stir in heavy cream. Combine dry red wine with com starch and stir into pan. Cook, stirring, until thickened. Stir in lemon juice and grated lemon rind. Remove pan from heat. In a small bowl, whisk sour cream in 1/2 cup of soup mixture. Blend until smooth. Add brandy and mix well. Stir mixture into soup and blend until even and smooth. Let cool, then refrigerate for at least 4 hours. Serve in small soup dish. Garnish with a dollop of sour cream, a sprinkle of cinnamon, and mint leaf.