Return to Content

Late Summer Soup with Stone Fruits

by in Sep 2004

Total Time: 30

Yield: 8 servings

Ingredients:

  • 2 cups water
  • 1 cup sugar
  • 1 cup Gew

Instructions:

In a medium saucepan, simmer water and sugar together until sugar dissolves. Add next seven ingredients and simmer until tender, about 30 minutes.

Meanwhile, to assemble toppings, halve the plums and peaches. Remove pits, turn skin side up, and make a series of 1/8-inch-wide vertical cuts, leaving enough skin at the top to hold each half together. Place each half into a bowl, then spread slices out into a fan shape.

When soup is done cooking, remove cinnamon stick, divide into two batches, and puree in a blender (be careful–hot liquids can splatter), then strain. To serve, spoon soup into bowls, top each with fruit and a scoop of vanilla ice cream or fruit sorbet.

Updated Monday, August 16th, 2004
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111