Fruit Soup
By Yankee Magazine|Sep 07 2007|
Tastes best served several hours or a day after it is made. Use freshly extracted Concord grape juice or bottled juice, and fresh fruits or canned.
Yield
Serves 6
Ingredients
2 cups grape juice
1/4 cup lemon juice
2 lemon slices
1/2 cup sugar
3 whole cloves
2-inch stick cinnamon stick
Pea-sized piece of whole ginger
3 pear halves, peeled and sliced
2 peach halves, peeled and sliced
6 apricot halves, peeled and sliced
6 plum halves, peeled and sliced, or 6 prunes, halved
and stoned
1/2 cup black or red cherries, halved and stoned
Instructions
Combine grape and lemon juices, lemon slices, sugar, cloves, cinnamon, and ginger in soup kettle. Simmer 10 minutes, partially covered. As juices cook combine remaining ingredients in saucepan, cover with cold water, and simmer, partially covered, until soft. Cool. Stir cooked fruits and 1 cup cooking liquid into juices in soup kettle. (If canned fruits are used, add along with 1 cup of syrup.) Cool and chill.
