Fruit Soup with Port

March 2007
Fruit Soup with Port

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Give wine new purpose as a star ingredient in this ice cream and berry dessert.

Makes: 4 servings

Prep: 5 mins

Cook: 10 mins

  • 1 12 ounce bag  frozen berries
  • 1 12 ounce bag  frozen pitted cherries
  • 1/4 cup dried cherries
  • Juice of half an orange (1/4 cup)
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup ruby port
  • Freshly ground pepper (optional)
  • Vanilla ice cream, for serving
  1. In a medium saucepan, bring the berries, frozen and dried cherries, orange juice, sugar and cinnamon to a boil. Lower the heat, add the port and simmer for 10 minutes. Season with pepper, if using. Serve in bowls with vanilla ice cream.
Tip Check out
  • Look for fresh cherries in the summer, when they are in season.