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Cold Fruit Soup Recipe
|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)|
Serving size: Complete recipe
Calories 2526 Calories from Fat 346
% Daily Value*
Total Fat 41 g63.5%
Saturated Fat 3.2 g16%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 59.4 mg2.5%
Total Carbohydrates 449 g149.7%
Dietary Fiber 35.7 g142.9%
Sugars 324.9 g
Protein 28 g56%
Vitamin A 154.5% Vitamin C 179.9%
Calcium 47.2% Iron 70.8%
*Based on a 2000 Calorie diet
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.