Directions:

Combine plums, berries, cinnamon sticks and red wine in saucepan. Bring to a boil; reduce heat and simmer for 15 minutes. Whisk cornstarch with 1/2 cup water. Add to soup and cook, stirring until thickened. Add sugar; mix well and cool completely.

Discard cinnamon sticks and puree mixture in blender. Chill until ready to serve. Portion soup into bottoms of 6 dessert dishes; add scoop of ice cream.