Chilled Fruit Soup

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1 c Sauterne wine
1 c Sugar
1/4 ts Salt
1/2 c Cherries; pitted
1 1/2 c Prunes; pitted and chopped
2 qt Water
1 c Dried apricots; chopped
1 Whole lemon; sliced
1 c Raisins
1 Whole cinnamon stick
1 ts Cloves
3 Apples; peeled,cored,diced
1/4 c Tapioca
1/2 ts Ground cardamom

Original recipe makes 12 Servings



Soak dried fruits and tapioca in water 2-3 hours. Combine remaining ingredients, except cherries, and add to first mixture. Bring to a boil and simmer 20-30 minutes. Add cherries. Remove cinnamon stick and cloves. Chill. Serving Ideas : Serve topped with whipped cream. Recipe by: Elizabeth Powell Posted to JEWISH-FOOD digest V97 #227 by Ruth & Shel on Aug 06, 1997

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Calories Per Serving: 293 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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