by Sagegreen
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A&M's Testing Notes:
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Expand5 cups varietal sweet plums, pitted Ask a question about this ingredient
2 yellow peaches, peeled and sliced Ask a question about this ingredient
1/2 cup sweet red cherries, pitted Ask a question about this ingredient
2 tablespoons organic cane sugar Ask a question about this ingredient
1 teaspoon fresh lemon zest Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
1 stick cinnamon Ask a question about this ingredient
3 tablespoons sapa Ask a question about this ingredient
dollop of sour cream or Greek yogurt (optional) Ask a question about this ingredient
Add the lemon zest, and sugar to the fruit.
Ask a question about this stepBring the fruit mix and cinnamon stick to a slow boil in a heavy sauce pan (like Le Creuset's dutch oven) making sure the sugar dissolves. Take care to avoid a pan that would be reactive with the fruit.
Ask a question about this stepAdd the wine and sapa. Simmer for 5-10 minutes.
Ask a question about this stepLet cool and then chill thoroughly.
Ask a question about this stepServe with a garnish of sour cream or Greek yogurt if desired.
Ask a question about this stepOK, I looked up sapa and I found a picturesque town in Viet Nam, a bunch of acronyms, and an abbreviation for a palmetto plant that grows in the southeast US, but nothing that I would think of cooking with. So, sagegreen, what is sapa?
Sorry I didn't repeat all the info here, but I have been using this in so many of my recipes recently, I thought it might be repetitive. Thanks for asking. Sapa, which the ancient Romans used as a sweetener, combines a mild toffee aroma with a smokey taste and is made from the must of grapes. It is not hard to source: Nudo (which was featured in a recent blog where you can lease an olive tree in Italy for a year) can send you a bottle almost the next day after you place your order. Here's the sapa link:
http://www.nudo-italia.com/categories/4
Thank you so much for the wonderful review Apple Annie, and for the editor's pick. It is a great honor. I think the sweetness of creme fraiche would pair really well with the tart freshness of this soup. Do adjust the sweetness to your own taste.