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Chilled Fruit Soup


  • 1/2 cup sugar
  • 1 cinnamon stick
  • 6 whole cloves
  • 1/8 tsp. ground nutmeg
  • 4 cup water
  • 3 Tbsp. cornstarch
  • 1 can sliced peaches, drained and pureed in blender
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  • 1 can frozen pineapple-orange juice concentrate
  • 3 cups assorted fresh fruit (your choice - halved strawberries, pitted Bing cherries, sliced kiwi, sliced banana, blueberries, black cherries or raspberries for example)


In 3 quart saucepan, bring first 4 ingredients and 3 cup water to a boil. Reduce heat and simmer 5 minutes. Stir cornstarch into remaining 1 cup water. Stir into simmering mixture. Cook over medium high heat, stirring constantly, until mixture boils. Boil 2 minutes. Remove from heat. Stir in pureed peaches and juice concentrate. Cover and refrigerate until well chilled. Remove cinnamon stick and cloves. Ladle into bowls and sprinkle with fresh fruit. Makes 8 servings.

By Robin from Washington, IA


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