Cold Fruit Soup
|Water||4 Cup (64 tbs)|
|Dried apricots||1⁄2 Cup (8 tbs), diced|
|Pitted prunes||3⁄4 Cup (12 tbs), diced|
|Orange||1 , peeled and sectioned|
|Lemon||1⁄2 , quartered|
|Cornstarch||2 1⁄2 Tablespoon|
|Red wine||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Canned pitted sour red cherries||16 Ounce (With Juice)|
|Slivered almonds||3⁄4 Cup (12 tbs)|
Bring water to a boil, add apricots, prunes, orange sections, lemon, and cinnamon stick.
Remove from heat, cover, and let stand 30 minutes.
In bowl, combine cornstarch and 1/4 cup of the red wine, stirring until cornstarch is completely dissolved; add to fruit mixture.
Add the rest of the wine, sugar, and cherries with their juice.
Bring to a boil over high heat; reduce heat to low and simmer, stirring occasionally, 10 to 12 minutes.
(Mixture will thicken slightly.) Remove lemon and cinnamon stick and chill soup thoroughly.
Serve cold in individual bowls, garnished with a sprinkling of slivered almonds.