Soups

Fruit Soup

Servings: 4-6
Time: 10 minutes (if served hot)
Difficulty: Simple
A conversation piece. Fruit soups tend to be very light and not as filling as other non-consume soups. However, in the right context they work beautifully. They are great after a heavish starter and before a meat main dish. They work well between pasta and a later course of fish. They work well with toasted pita bread and a host of savory dips (like hummus). They do not do well as a stand alone dish.

1/3 cup Apricot Nectar
(please see apricot nectar recipe if you cannot get the pre-made nectar)
1/2 tsp Cornstarch
1 1/2 tsp Brandy
1 1/2 tsp Honey
1 tsp ground Allspice
1 tsp cinnamon
½ cup of diced apricots
½ cup of diced peaches or nectarines
½ cup of oranges or soft pears or ½ cup of paw paws or pineapples

1. In a small non-metal bowl stir together apricot nectar and cornstarch.
2. Stir in brandy, honey and allspice.
3. Micro-cook, uncovered, on maximum power for 2 minutes or till thickened and bubbly, stirring every 30 seconds.
4. Stir in other diced fruit.
5. Micro-cook, uncovered, on maximum power for 30 to 45 seconds or till heated through.
6. Can be served either hot or cold.

If served cold why not serve it with hot toasted garlic or crispy herb bread. If served hot, why not drop a spoonful of cold cream in the center of each bowl and make one swirl to provide contrast and effect.