Drain fruit, reserving syrup (cut up large pieces of fruit). In 1 1/2-
quart saucepan combine reserved syrup,the 1 cup water, sugar, cinnamon,
nutmeg, and cloves. Bring to boiling; reduce the heat and simmer, uncovered
for 5 minutes. Remove stick cinnamon. Blend the 1 tablespoon water and
cornstarch; stir into saucepan. Cook and stir till thickened and bubbly.
Remove from heat. Add lemon juice. Cool to room temperature. Blend in sour
cream and fruit. Stir in milk. Cover and chill. Garnish with strips of
lemon peel, if desired. Makes 4 to 6 servings.
Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright
1978 by Meredith Corporation, Des Moines, Iowa
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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