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Fruit Rum Soup

1/4 c. butter
2 med. ripe cantaloupes, peeled and cubed
1/4 c. orange marmalade
2 tbsp. unsweetened coconut milk
1 c. fresh orange juice
1/2 c. whipping cream
1/4 c. dark rum
Toasted walnuts


Melt butter in medium saucepan. Add cantaloupe and stir until soft, 5 minutes. Blend in marmalade and coconut milk. Add enough orange juice to cover. Simmer until cantaloupe is very soft, 10-15 minutes. Puree cantaloupe mixture in processor. Return to saucepan. Stir in cream and rum. Re-warm over low heat. Garnish with walnuts. Serve hot.


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