Cold Fruit Soups are delicious and popular in the hot summer as a starter or a sweet. The fruit should be ripe and can be over ripe.
FRUIT STOCK is made from fruit peel and stones covered with water and boiled for an hour, then strained, and chilled before use.
COLD PLUM SOUP
1 1/2 lbs 700g ripe plums
2 pts 1 Lt fruit stock or water
1/2 in 2 cm stick of cinnamon or 1/4 tsp ground cinnamon
12 ozs 250g sugar
2 Tblsps cornflour
2 Tblsps cold water
Wash and stone the plums. Cook them in the fruit stock or water with cinnamon for 10 minutes. Add sugar, grated lemon rind and juice. Remove the cinnamon stick. Mix the cornflour with the cold water and pour into the boiling soup, stirring all the time. Cook for a further 10 minutes until it thickens.
Cool and serve cold. Serves 4 people.