Cold Fruit Soup Recipe
Ingredients
| 1 pound cooking apples, peeled, cored, and coarsely chopped | ||
| 1 pound ripe pears, peeled, cored, and coarsely chopped | ||
| 1 pound plums, pitted and coarsely chopped | ||
| Water | 2 Cup (16 tbs) | |
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| 1 tablespoon grated lemon rind | ||
| Lemon juice | 1 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1/4 cup seedless raspberry jam | ||
| 1 cup cranberry juice cocktail | ||
| Sweet white wine | 3/4 Cup (16 tbs) | |
Directions
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.
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.
Chef
