Roasted Fruit Soup
Roasting is perfect for fruit that is not quite ripe. For a real treat, serve this as a warm dessert with ice cream or whipped cream.
1 cup cranberries
1/2 cup packed brown sugar
1 medium pear, cored and cut into thin wedges
1 medium cooking apple, such as Roma, Jonathan, or Fuji, cored and cut into wedges
3 plums, halved and pitted
3 cups cranberry-apple juice
1 Tbsp. lemon juice
2 3-inch-pieces stick cinnamon
Preheat oven to 450 degrees. In a 3-quart rectangular baking dish stir together cranberries and brown sugar. Add pear and apple wedges. Roast, uncovered, about 20 minutes or until just tender. Add plum halves. Roast, uncovered, 15 minutes more or until fruit is tender and edges of fruit begin to brown or curl. Stir gently to combine. Meanwhile, in a large saucepan combine cranberry-apple juice, lemon juice, and cinnamon sticks. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove the cinnamon sticks; discard. Gently stir roasted fruits and their juices into mixture in saucepan. Spoon roasted fruit soup into 6 individual bowls. Makes 6 servings.