- 24 fresh, ripe medium pluots Each Fresh pluots – blanched to remove skin
- 1 cup heavy cream
In a pot of boiling water, blanch the pluots and remove their skins. When skins have been removed, remove seeds and chop fruit. Puree until a smooth texture is achieved. Slowly blend in cream (adjust with less or more cream as desired). If soup is too tart, adjust flavour by adding maple syrup or honey. Chill overnight, and serve with a fresh leaf of mint or some thinly sliced ripened strawberries.