Hot Fruit Soup Food

HOT FRUIT SALAD

Steps:

• Combine first 6 ingredients in a 5-qt. slow cooker. Mix brown sugar and cinnamon; sprinkle over fruit mixture. Cook, covered, on low 3-4 hours or until heated through.

FRUIT SOUP

Steps:

• Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, along with the sugar and honey. Add fruit mix to the pot on the stove and add your liquid ingredients of water, pineapple, lemon and orange juice.
• While the fruit mix is simmering on the stove, cut the bottom of your cantaloupe half (so as to not rock) and with your fruit baller, dig out 2 cups cantaloupe adding it to the rest of the fruit in the pot. Reduce heat, and simmer uncovered for 15 minutes or until fruit is soft.
• Allow fruit to cool down. When ready pour half of fruit mixture into blender. Blend until smooth. Repeat with the remaining mixture and chill until ready to serve.
• Spoon into bowls, garnish each serving with a dollop of sour cream and orange rind.

HOT NORWEGIAN FRUIT SOUP

Steps:

• Cook raisins, prunes, and apricots until tender in 1 1/2 quarts water.
• Add remaining ingredients and continue cooking for 15 minutes.
• Cook's note: May fold in a large can of sliced peaches if desired.

FRUIT SOUP

Steps:

• Mix everything in saucepan and cook covered 30-40 minutes . Can be served hot or cold.
• You can cut the fruit into smaller pieces but i usually leave everything as it is. Try adding a bit of ginger some time too.

HOT FRUIT SOUP

Steps:

• In a large bowl, combine all ingredients; mix well. Pour into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

HOT AND SOUR SOUP

Steps:

• Put the wood ear mushrooms in a bowl. Pour over boiling water and leave to soak for 20 minutes, then drain and slice into matchsticks. In a small bowl, mix the cornflour with 2 tbsp cold water to form a paste.
• Heat a wok or deep frying pan over a high heat and add the rapeseed oil. Once hot, add the ginger and chilli and stir for a few seconds, then add the whole tomatoes and toss for a few seconds more. Add the chinese leaves, carrot, daikon, bamboo shoots and bouillon powder, then pour over 1 litre water.
• Bring to the boil, then reduce the heat to medium and simmer for 5 minutes until the chinese leaves are translucent. Add the wood ear mushrooms and cook for 1 minute, then add the tamari/light soy sauce, rice vinegar and sesame oil.
• Pour in the cornflour paste to thicken the sauce. Stir in the tofu and enoki mushrooms and cook for 1 minute, then add the spring onions and coriander stalks. Season with ground white pepper.
• Spoon into serving bowls and serve garnished with coriander leaves.