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Fresh Fruit Soup

1 c. water
3/4 c. maple flavored syrup
3/4 c. dry white wine
1 tbsp. cornstarch
1 tsp. lemon juice
2 c. sliced peaches or nectarines
1 c. halved strawberries
1 c. blueberries


In large non-aluminum saucepan, combine water, syrup, wine, cornstarch and lemon juice. Cook over medium-high heat, stirring constantly, until mixture is thicken and clear. Cool completely. Stir in fruit. Chill thoroughly. Serve as a first course or as a dessert sauce spooned over pound cake.


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