SC - fruit soup

[Stephen and Stephanie Dale]

I have a recipe for fruit soup, purloined from an ex-roommate a few years
back. Apparently there is no set recipe for fruit soup because you use
whatever fruit is in season. This recipe uses mostly canned fruit, with six
fresh fruits.

2 gal ginger ale
2 gal white wine
1 qt triple sec
1 pt grenadine
1 qt creme de cassis or blackberry brandy
1 qt hazelnut liqueur
2 qt vodka
1 pt frozen orange juice

now for the fruit:
1 lb dates, pitted
1 lb dried apricots, pitted
1 lb white raisins
2 lb canned pears in light syrup
2lb canned peaches in light syrup
2 lb canned pineapple chunks
1 lb cherries w/o stems (bottled)
4 apples, cut up
1 cantelope, cut up
1 honeydew, cut up
3 more fresh fruits (1/2 to 2 lbs each)

The notes state that fruit soup is derived from a biblical fruit composte,
so the different fruits should number 13 after the apostles.
Soak the dried fruits in white wine. Add orange juice and stir. Add apples,
peaches, pears, pineapples and cherries, including the juice. Then add the
melons and the fresh fruits. Next, put in the grenadine, liqueurs, and
ginger ale, mixing in the vodka to taste. Allow to stand and soak at least
overnight. This makes 5 1/2 gallons of liquid with 15 pounds of fruit.

Aislinn Columba of Carlisle

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