Med-rim fruit soup

Ingredients

Quantity		Ingredient
2	cups	Diced plums
2	cups	Diced peeled peaches
2	cups	Diced cantaloupe
2	cups	Apricot nectar
¾	cup	Moscato d'Asti or sweet sparkling wine
¼	cup	Water
2	tablespoons	Honey
1		Stick cinnamon; (3 inches)
1		Bay leaf
		Pomegranate seeds; optional

Directions

Combine first 3 ingredients in a large bowl; set aside. Combine nectar and next 5 ingredients (nectar through bay leaf) in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon and bay leaf. Pour nectar mixture over fruit; cover and chill. Garnish with pomegranate seeds, if desired. Yield: 7 servings (serving size: 1 cup).

Recipe by: Cooking Light, June 1996 Posted to EAT-LF Digest by aml@... on Jul 19, 1999, converted by MM_Buster v2.0l.

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