2 c Water, cold
1 lb Apples, cored, peeled &
– cubed 3/4″ 1 lb Pears, cored, peeled, &
– cubed 3/4″ 1/2 lb Cheeries, pitted
1/2 lb Plums, pitted
1/2 lb Peaches, peeled, pitted, &
-cubed 3/4″ 1/2 c Bread crumbs, soft & fresh
1 T Fresh lemon juice
1 1/2 T Grated lemon rind
1/4 c Raspberry jam or preserves
1/2 c Sugar
3/4 c White wine, sweet
1 c Cranberry juice
Put the water, cinnamon, lemon juice bread crumbs, and the lemon rind in large pot. Bring to a boil, then add the fruits, reduce heat, and simmer for 25 minutes. Puree this mixture in a blender then add the jam, wine, & cranberry juice. Mix well then refrigerate. Serve when well chilled. Note: Apple dumplings may be served in this soup.