Cold Fruit Soup Recipe

Cold Fruit Soup picture

Summary

CuisineCourse
VegetarianMain Ingredient

Ingredients

 Water4 Cup (64 tbs)
 Dried apricots1⁄2 Cup (8 tbs), diced
 Pitted prunes3⁄4 Cup (12 tbs), diced
 Orange1 , peeled and sectioned
 Lemon1⁄2 , quartered
 Cinnamon stick1
 Cornstarch2 1⁄2 Tablespoon
 Red wine2 Cup (32 tbs)
 Sugar1 Cup (16 tbs)
 Canned pitted sour red cherries16 Ounce (With Juice)
 Slivered almonds3⁄4 Cup (12 tbs)

Nutrition Facts

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

Directions

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.
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