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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This recipe is for those of you who enjoy cold fruit soups! If you're one of those who've never tried this kind of soup, don't knock it until. . .well, just until! Such soups are great! Preparation time does not include time it takes for the finished soup to get cold. Ingredients:
3/4 lb plum (i like santa rosa) |
3/4 lb peach (i prefer o'henry) |
1 cup water |
1 cup dry white wine |
1 (2 inch) cinnamon sticks |
1 1/2 tablespoons lemon juice, fresh |
1/2 cup granulated sugar (or less) |
1 tablespoon cornstarch |
1 tablespoon water |
1/4 cup triple sec (or other orange or peach flavored liqueur) |
1/2 cup whipping cream |
Directions:
1. Peel plums & peaches, then cut into chunks & discard pits.
2. In 3 or 4 quart saucepan, combine fruit, 1 cup water, wine, cinnamon stick & lemon juice.
3. Bring to boil, then reduce heat, cover & simmer about 15 minutes or until fruit mushes easily.
4. Remove from heat, & discard cinnamon stick.
5. Pour fruit mixture into blender, & blend until smooth.
6. Meantime, in a small container, stir together cornstarch & 1 tablespoon water.
7. Return puree to saucepan, then stir in sugar & cornstarch/water mixture.
8. Cook & stir over high heat about 5 minutes or until mixture boils & thickens.
9. Remove from heat & skim off foam.
10. Stir in liqueur & cream.
11. Cover & refrigerate until cold, then serve.
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