Return to Content

Late Summer Soup with Stone Fruits

by in Sep 2004
Late Summer Soup with Stone Fruits
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 30

Yield: 8 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


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


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

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

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

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111