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Stone Fruit Soup

From Bradford Thompson, the Phoenician Restaurant
/ Source: TODAY


  • 1½ lb. ripe red or purple plums
  • 1 tablespoon diced ginger
  • 1 orange (zested and juiced)
  • 1 cardamon pod (toasted and crushed)
  • ½ cup sugar
  • 2 cups water
  • 2 tablespoons lime juice

For the garnish

  • 1 peach (diced)
  • 1 plum (diced)
  • 10 cherries (pitted and cut in quarters)
  • 2 apricots (diced)

Combine ingredients in a sauce pot and bring to a boil. Reduce to simmer and cook for half an hour. Remove from heat and strain through cheese cloth. Garnish with fruit.