Wednesday, May 20, 2009

Roasted Fruit Soup

Plums are starting to appear in the grocery stores around here. This is another recipe from my mother that I found on a slip of paper, jotted in pencil. That means she was at someones home and tasted something she wanted to learn how to make. In this case, I think it was another of her sister, Pauline's, wonderful dishes. It might sound strange, but it is delicious. It can be served as a hot or cold soup.

1 cup cranberries
1/2 cup packed brown sugar
1 medium pear, cored and cut into thin wedges
1 medium cooking apple, cored and cut into thin wedges (I like a Figi apple for this.)
3 plums, any variety, halved and pitted
3 cups cranberry/apple juice
1 Tbs. lemon juice
2 or 3 pieces stick cinnamon

Preheat oven to 450 degrees F. In baking dish, stir together cranberries and brown sugar. Add pear and apple wedges. Roast uncovered in oven for 20 minutes or till just tender. Add plum halves. Roast uncovered for an additional 15 minutes or till fruit is tender and edges begin to brown or curl. Stir gently to combine.

Meanwhile, in large sauce pan, combine the cranberry/apple juice, lemon juice and cinnamon sticks. Bring to a boil and them simmer uncovered for 10 minutes. Remove cinnamon sticks and discard.

Gently stir the the roasted fruit into the juice mixture. Pour into six bowls.

Roasting is perfect for fruit that is not quite ripe. For a real treat, serve this as a warm dessert with whipped cream or vanilla ice cream.

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