Fruit Soup (Fruchtsuppe)

A recipe from my German grandmother – very refreshing on a hot day! Serve with a sprinkle of cinnamon.

Step: 1

Place prunes and water in a large saucepan and let rest in refrigerator 8 hours or overnight.

Step: 2

Cook prunes in same saucepan with soaking water over medium heat, covered, 1 hour, until soft. Let cool.

Step: 3

In a small saucepan over medium heat, cook apples until soft, about 20 minutes.

Step: 4

Reserve prune water and remove pits from prunes. Puree pitted prunes with cooking water in a food processor or blender until smooth. Combine prune puree and cooked apple in a large saucepan with the cinnamon stick. Combine the potato flour with the half-and-half and stir into fruit mixture. Bring to a boil, then stir in sugar. Reduce heat to medium-low, stir in grape juice and raisins, and partially cover. Let simmer until thoroughly heated, then remove from heat.

Step: 5

Chill 2 hours in refrigerator before serving.

Per Serving: 300 calories; protein 3.5g; carbohydrates 54.1g; fat 9.6g; cholesterol 29.8mg; sodium 36.4mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.