Email to Phyllis_ aka_ Filus      

Roasted Fruit Soup -- w

Source of Recipe

Recipe du Jour � e-mail
Roasted Fruit Soup -- w
Makes 6 servings.

1 cup cranberries (4 ounces)
1/2 cup packed brown sugar
1 medium pear, cored and cut into thin wedges
1 medium cooking apple (such as Rome, Jonathan, or Fuji), cored and cut into wedges
3 plums, halved and pitted
3 cups cranberry-apple juice
1 tablespoon lemon juice
2 3-inch pieces stick cinnamon

Preheat oven to 450� F. Stir together cranberries and brown sugar in a 3-quart rectangular baking dish. Add pear and apple wedges. Roast, uncovered, about 20 minutes or just until fruit is tender. Add plum halves. Roast, uncovered, 15 minutes more or until fruit is tender and edges of fruit begin to brown or curl. Stir gently to combine.

Meanwhile, combine cranberry-apple juice, lemon juice, and cinnamon sticks in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove the cinnamon sticks; discard. Gently stir roasted fruits and their juices into mixture in saucepan. Spoon roasted fruit soup into serving bowls.

One serving equals: calories: 185 , total fat: 0g , cholesterol: 0mg , sodium: 7mg , carbohydrate: 47g , fiber: 3g , protein: 1g +++WWP:3