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Cold Fruit Soup

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  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.

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Cold Fruit Soup Recipe