Cold Fruit Soup
|Cooking apples||1 Pound, peeled, cored, and coarsely chopped|
|Ripe pears||1 Pound, peeled, cored, and coarsely chopped|
|Plums||1 Pound, pitted and coarsely chopped|
|Water||2 Cup (32 tbs)|
|Fresh breadcrumbs||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Seedless raspberry jam||1⁄4 Cup (4 tbs)|
|Cranberry juice cocktail||1 Cup (16 tbs)|
|Sweet white wine||3⁄4 Cup (12 tbs)|
Combine first 8 ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat, and , simmer 20 minutes or until fruit is tender.
Let cool slightly.
Place one-third of mixture in a blender or food processor; process until smooth.
Pour pureed fruit mixture into a large bowl.
Repeat procedure twice with remaining fruit mixture.
Stir sugar and raspberry jam into warm pureed fruit mixture, stirring until sugar and jam dissolve.
Stir in cranberry juice cocktail and wine.
Cover and chill thoroughly.