Spiced Plum Soup
2 pounds very ripe purple plums
2 large pieces orange zest
1 cup fresh orange juice
1 3-inch cinnamon stick
½ teaspoon ground cardamom
½ teaspoon ground coriander
1/3 to ½ cup mild honey to taste
½ cup buttermilk
Orange flower water
1½ teaspoons balsamic vinegar
Fresh mint leaves
1. Leave very small plums whole and cut larger ones roughly in half.
2. Put them in a pot with the orange zest and juice, spices, and 1/3 cup honey.
Bring to a boil, then lower the heat and simmer, covered, until the flesh easily
falls away from the pit, about 30 minutes.
3. Transfer the plums to a food mill set over a bowl and begin to turn it.
It will grate against the pits and loosen the flesh. Pick out the pits,
cinnamon stick, and cloves with your fingers as you come across them
and continue to work the plums through, skins and all.
4. Whisk the buttermilk and l teaspoon orange flower water into the plum
puree and chill. When the soup is cold, stir in the vinegar; taste again and
correct the seasonings, adding more spice, honey, or orange flower water
if needed. Garnish with the mint leaves and serve.