Hot Plum Rum soup
A wonderful dessert soup
1 lg. can (1lb. 14oz.) purple plums in heavy syrup	1 T. butter
¼ cup brown sugar, firmly packed	1 T. rum
1 Tablespoon cornstarch	red food coloring to liking
½ tsp. lemon juice	1/3 C. heavy cream, whipped
dash of salt	nutmeg
Drain and measure 1 cup of juice from the plums. Remove pits from plums and blend in a blender until smooth. Mix brown sugar and cornstarch in a saucepan. Add the 1 cup of plum juice, lemon juice and salt. Cook over medium heat, stirring until mixture is smooth and slightly thickened. Stir in blended plums and heat through. Add butter and rum, stirring to melt the butter. Add food coloring (optional). Ladel soup into small bowls and top with a spoonful of whipped cream and a sprinkle of nutmeg.