Pit and coarsely chop the plums and plots. Place in a large pot with the water, wine, agave nectar, lime juice and spices. I like to use a wide-mouthed Le Creuset pot for this. Simmer until the fruit begins to fall apart. Turn off the heat and let cool slightly.

Puree with an immersion blender or food processor and strain over a large bowl to remove the plum skins

Whisk in the sour cream.

Cover and chill for at least 2 hours before serving.