I’m never quite sure the difference between a fruit soup and a fruit compote, but this one sings of summer, and you should definitely try it. It’s tart, but swirling in some yogurt helps temper that. If you prefer, you can always add some more sugar.

It’s also a good option for before and/or after the fast day this week - Tisha B’Av, when we mourn the destruction of both Holy Temples in Jerusalem, and a number of other tragedies that have befallen the Jewish people throughout the ensuing years.

Ingredients

  • 4 lbs plums, pitted and roughly chopped
  • 2 cups water
  • ½ cup sugar
  • 1-inch chunk ginger, peeled
  • 1 tbsp pink peppercorns
  • 1 lime, juice and zest
  • ¼ tsp salt

Directions

Place all ingredients in a pot. Cover and bring to a boil. Simmer for 20-30 minutes. Remove the ginger. Blend the rest until completely smooth. Chill overnight (or until completely cooled). Serve cold with a dollop of lightly sweetened yogurt.

Serves: 6-8