Med-rim fruit soup
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Diced plums |
| 2 | cups | Diced peeled peaches |
| 2 | cups | Diced cantaloupe |
| 2 | cups | Apricot nectar |
| ¾ | cup | Moscato d'Asti or sweet sparkling wine |
| ¼ | cup | Water |
| 2 | tablespoons | Honey |
| 1 | Stick cinnamon; (3 inches) | |
| 1 | Bay leaf | |
| Pomegranate seeds; optional | ||
Directions
Combine first 3 ingredients in a large bowl; set aside. Combine nectar and next 5 ingredients (nectar through bay leaf) in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon and bay leaf. Pour nectar mixture over fruit; cover and chill. Garnish with pomegranate seeds, if desired. Yield: 7 servings (serving size: 1 cup).
Recipe by: Cooking Light, June 1996 Posted to EAT-LF Digest by aml@... on Jul 19, 1999, converted by MM_Buster v2.0l.