COLD FRUIT SOUP RECIPE

COLD FRUIT SOUP—typically Scandinavian

1 medium-sized    tin    each:        1 cinnamon stick

prunes, apricots, pears            2 T cornstarch, mixed to  a paste with a

3 tart apples, peeled, cored            little cold water

   and chopped                              

Combine fruits (with their juices), apple and cinnamon, and add 1 cup water.

 Simmer very gently until the fruit is extremely mushy (about 10 minutes).

Force through a sieve into a saucepan, add the cornstarch mixed with water, bring to a boil and stir  smoothly, cooking for 2 minutes.

 Cool over­night before serving.

NOTE: Almost any fruit can be used for the cold Scandina­vian fruit soups: cherries, strawberries, raspberries—even peaches or nectarines . . . but the basic theory is always the same: Reduce the fruit to a mush with enough water to aid in extracting the natural juice; sweeten to taste (if you are using fresh fruit); spice with a cinnamon stick or 1 teaspoon ground nutmeg; thicken with cornstarch and water. Chill overnight, and serve with a few bits of fresh fruit