Med-rim fruit soup

Yield: 7 servings

Measure 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 \N Stick cinnamon; (3 inches)
1 \N Bay leaf
\N \N Pomegranate seeds; optional

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.

Similar recipes