Instructions: Mix the plums, orange zest, orange juice, cinnamon, cardamom, cloves, and honey in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, until the fruit is very soft.

Puree the entire contents in a blender, skins and all. Stir in the yogurt. If you plan to serve it cold, chill in the refrigerator for several hours.

When ready to serve, add more orange juice, if you like, to achieve your preferred consistency. Stir in the balsamic vinegar, then ladle into small bowls. Swirl a spoonful of yogurt into each portion as a garnish.

Serve in small portions to 6 to 8 people.

Comments: This is a strongly flavored, sweet-tart appetizer soup - redolent of warm harvests and autumn weather, a perfect start to a meal of roast pork or duck and roasted vegetables. The yogurt stirred in at the end creates a wonderful contrast of color and flavor. This soup is excellent piping hot - and also chilled.

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