This recipe comes to us from Marilyn Helton, and was featured in the
Sept/Oct issue of her Cinnamon Hearts Newsletter. For info, email
<cinnhearts@aol.com>
Combine apples, water, cinnamon stick, cloves, and salt in a medium-large
saucepan. Cover and cook on medium heat until apples are tender. Remove the
whole spices and puree by forcing hot mixture through a coarse strainer.
Blend together the sugar and cornstarch and add to pureed apple mixture.
Add the plums and peaches and simmer just until these fruits are tender and
the mixture has thickened slightly. THIS WILL take a very short time.
Add the port wine and taste for sweetness, adding more sugar if necessary.
Remember, though, the flavor of this apple soup should be tart. Chill
thoroughly.
Top individual servings with a dollop of light sour cream or non-fat
vanilla yogurt. Dust the cream or yogurt lightly with a little nutmeg.
NUTRITIONAL ANALYSIS per serving: 228 Calories; 1g Fat; 1g Protein; 53g
Carbohydrate; 0mg Cholesterol; 81mg Sodium; Exchanges: 1-1/2 Bread, 1-1/2
fruit
Posted to Recipe Page 13 October 96
Date: Sun, 13 Oct 1996 11:03:29 +0600
From: Gourmet Connection <capco@norwich.net>
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