1 kg ripe cherry plums 4 tblsp honey 1 kg pitted fresh sweet cherries 3 cups yogurt/milk blended together 1/2 tspn salt pinch of dried, crushed mint 1/2 tspn ground, powdered ginger grated zest of one orange 1 tspn Dijon mustard juice of one orange 2/3 cup dry red wine kiwifruit and/or lime (optional)
Stone the plums and chop them coarsely. Place them with the cherries and salt in a heavy saucepan, turn the heat to low, and begin to cook them, covered.
After 5 minutes of slow stewing, add the ginger, mustard, zest, orange juice, wine and honey. Cover and cook (still over a low heat) 5 more minutes.
Remove the fruit from the heat, allow it to cool to room temperature. Purée approximately half the mixture in a food processor or blender - try to blend as much of the plums as possible, to reduce the skins. Return the blended fruit to the unpuréed half.
Blend the yogurt and milk to make it light and frothy, then whisk it into the fruit. Add mint. Chill until very cold.
Serve topped with slices of lime and/or kiwifruit.
I made this with cherries instead of cherry-plums, and it was fantastic!