YIELD: Makes 6 to 8 servings

INGREDIENTS

1 lb. – cherries, pitted

1 1/2 lbs. – plums, pitted and chopped

1/4 tsp. – salt

1/4 tsp. – ground ginger

1 tsp. – Dijon mustard

1/3 cup – dry red wine

1/3 cup – honey

1 cup – buttermilk

1 – lime, thinly sliced

DIRECTIONS

In a food processor, pulse cherries and plums until smooth.

In a medium saucepan, combine cherry and plum mixture and salt. Cover; cook over medium heat about 5 minutes. Add ginger, mustard, wine and honey. Cover and cook 5 minutes more.

Remove from heat; cool to room temperature. Add buttermilk; chill in refrigerator until ready to serve.

Garnish with lime slices.