Summer Fruit Borscht

Jewpanese cook's Note:

Works as either a dessert or a first course.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 500 g plums , halved and pitted
• 300 g cherries , pitted
• 300 g nectarines , halved and pitted
• 1 tablespoon sugar
• 2 tablespoons lemon juice
• 10 cm lemon zest
• 1 pinch salt
• 1 cinnamon stick
• 4 cloves
• 300 ml red wine
• 300 ml water
• 1 teaspoon cornflour

Directions:

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.