Chilled Fruit Soup - cooking recipe

Ingredients

1/2 c. sugar
1 (4-inch) cinnamon stick
6 whole cloves
1/8 tsp. ground nutmeg
4 c. water
3 Tbsp. cornstarch
1 (16 oz.) can sliced peaches, drained and pureed in blender
1 (12 oz.) can frozen pineapple-orange juice concentrate
3 c. assorted fresh fruit (halved strawberries, pitted Bing cherries, sliced kiwi, sliced banana, blueberries or raspberries)

Preparation

In 3-quart saucepan, bring first 4 ingredients and 3 cups water to a boil.
Reduce heat and simmer 5 minutes.
Stir cornstarch into remaining 1 cup water.
Stir into simmering mixture.
Cook over medium-high heat, stirring constantly, until mixture boils.
Boil 2 minutes.
Remove from heat.
Stir in pureed peaches and juice concentrate.
Cover and refrigerate until well chilled.
Remove cinnamon stick and cloves.
Ladle into bowls and sprinkle with fresh fruit.
Makes 8 servings.