Plum Soup

        Fruit puree can be made well in advance and frozen. Finished soup may be kept in the refrigerator one day before serving. 

        6 cups pitted plums (or mix plums and grapes or stewed prunes, or use other fruits in season)

        3/4 cups dry white wine

        1/4 cup port

        1 cup cake crumbs (not chocolate)

        1 1/2 - 2 cups heavy cream

        Lemon juice

        Cook plums in the wine and port until soft. Puree in blender, then add crumbs and ginger (begin with 1/4 teaspoon; add more if desired). Put through a sieve or puree in blender until smooth. Can be made up until this point and frozen. Defrost, if frozen, and stir in cream and add lemon juice for desired tartness. Stir and chill for a few hours or overnight. Serves 6 to 8.

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