In a large heavy saucepan, add prepared plums. Pour in enough pinot noir wine to just cover the plums. Add ground cloves. Bring just to a boil; reduced heat to low and simmer approximately 10 to 15 minutes or until plums are very tender. Remove from heat and let cool.
Transfer the mixture (plums and wine mixture) to a blender or food processor and puree until smooth. Taste and add either Agave or granulated sugar to taste (just a little will do it).
Cover and refrigerate at least 45 minutes or until ready to serve. Soup will keep, covered, for 2 to 3 days.
To serve, pour approximately 1/4 to 1/2 cup of the chilled Plum Soup into small individual goblets, wine glasses, pretty dessert bowls, or attractive dessert cups.
Pour approximately 1 teaspoon of Grand Marnier over the top of each individual soup. Top with a dollop of yogurt and a mint sprig.
Makes approximately 6 to 8 servings (depending on serving size).
* Any fruity red wine, of your choice, may be substituted.
Chilled Plum Wine Soup Recipe: https://whatscookingamerica.net/Fruit/PlumWineSoup.htm