Preparation:
1. Wash and peel the peaches, canteloupe, and apricots. Wash and hull the strawberries and set aside the 4 nicest ones. Peaches and apricots peel more easily if you dip them in boiling water for a few seconds before peeling. Try not to lose any juice from the fruit.
2. Put half of the fruit into the bowl of a food processor and pure. You could also use a food mill for this.
3. Put the pured fruit into a bowl and add the apple juice concentrate, an equal quantity of water, the juice of the lemon and of the lime, the mint flakes, a sprinkle each of cinnamon and nutmeg, and half of the yogurt. Whisk together well. Add several glugs of sherry and honey to taste. (It shouldn't be very sweet - a couple spoonfuls should do it.)
4. Put the rest of the fruit in the food processor and pulse until well chopped but with recognizable chunks of fruit still visible. Put this into a different bowl and mix some of the first mixture into it so the fruit doesn't turn brown. Put both bowls in the refrigerator for at least half an hour.
5. When you're ready to serve, divide the chunky fruit into 4 soup bowls. Fill each bowl almost to the rim with the soup. Pour the grape juice concentrate into a creamer or small pitcher and carefully pour two concentric circles of grape juice into each bowl. Take a chopstick or similar sized utensil and draw it through each bowl several times alternating from the center to the edge and from the edge to the center, lifting the chopstick after each stroke. This should turn the rings of grape juice into sort of a zigzag pattern. Stir up the remaining yogurt well and put a little mound of yogurt into each bowl. (The yogurt will probably sink. Put more in until you get a mound!) Take the 4 reserved strawberries, slice them thinly, and surround each mound of yogurt with strawberry slices. Top each mound of yogurt with a flower and get ready for the oohs an |
