You can make this soup a day or two in advance. The seasonings intensify the longer it sits around. You can use frozen unsweetened cherries; drain them first, then use about 3 cups.
1-1/2 lbs. Ripe red or purple plums 1 lb. Pitted sweet cherries 1/4 tsp. Salt 1 cup orange juice 1 Tbs. Grated fresh ginger 2 tsp. Dijon mustard 1 to 2 Tbs. Honey (to taste) 1 tsp. Grated orange rind 2 cups yogurt or buttermilk toppings: extra buttermilk, minced fresh mint
Pit and coarsely chop the plums. Place them in a medium-sized saucepan with the cherries, salt, and orange juice. Heat to boiling, turn heat down, cover, and simmer for 5 minutes. Stir in ginger and mustard. Cover and simmer for 15 minutes. Remove from heat; stir in honey and orange rind. Cool to room temperature, then puree until smooth in a blender or food processor. Transfer to a container with a tight-fitting lid, and chill until very cold. Whisk in the yogurt or buttermilk just before serving. Top each bowlful with a swirl of buttermilk and a scattering of fresh mint. - Updated: March 14, 2005
