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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place fruit in a saucepan with the sugar, lemon juice, zest, salt, cinnamon and cloves. Pour in wine and water and bring to the boil. | 2. Reduce heat and simmer for ten minutes until the fruit is tender. | 3. Remove the cinnamon and cloves. Put the fruit in a blender ( remove the skins if you can, but if can't be bothered it's no big deal) and blend. Return the puree to the pan. | 4. Mix cornflour with 2 tbsp of the soup and then stir into the soup. Bring to the boil whilst stirring constantly. | 5. Allow the soup to thicken. Then chill for 2-3 hours. Serve with soured cream and mint leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum	500		halved pitted	37950.0	9421.5	577.5	231.0
cherry	300		pitted	23250.0	5663.7	465.0	139.5
nectarine	300		halved pitted	18876.0	4525.95	454.74	137.28
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
lemon zest	10			-	-	-	-
salt	1	pinch		-	-	-	-
cinnamon	1			-	-	-	-
clove	4	cloves		-	-	-	-
red wine	300			-	-	-	-
water	300			0.0	0.0	0.0	0.0
cornflour	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.