Purple Plum and Beaujolais Soup Recipe

5 lbs. ripe purple plums, halved and pitted
3 1/2 cups light fruity Beaujolais
2 cups water
2 medium-size oranges, thinly sliced
1 lemon, thinly sliced
8 whole cloves
2 pieces(3 inches each)cinnamon stick
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup Grand Marnier
Grated zest of 1 orange (garnish)

1. Combine all ingredients except the Grand Marnier and orange zest in a large heavy pan over medium heat. Heat to boiling. Reduce heat to low and simmer covered for 1 hour. Let cool slightly.

2. Remove and discard the orange and lemon slices, cinnamon sticks, and cloves.

3. Process the plums and liquid in a food processor fitted with a steel blade until smooth. Strain through a sieve into a bowl.

4. Stir in the Grand Marnier. Refrigerate at least 4 hours before serving. Garnish with orange zest.