Chilled Cherry Bisque

[Guest guest]

1 Pound Pitted cherries

1 1/2 Pounds Pitted and chopped plums

1/4 teaspoon Salt

1/4 teaspoon Ground ginger

1/2 teaspoon Dijon mustard

1/3 Cup Dry red wine

3 Tablespoons Honey (or brown rice syrup) add to taste for tartness.

1 Cup Buttermilk (or 1 cup soymilk with a teaspoon of vinegar)

1 Lime thinly sliced

 

In a saucepan, combine cherries, plums and salt. Cover; cook over

low heat about 5 minutes. Add ginger, mustard, wine and honey. Cover

and cook 5 minutes more. Remove from heat; cool.

 

Transfer cherry mixture to a food processor or blender and puree;

stir in buttermilk. Chill. Garnish with lime slices. Serves 4