Creamy Fruit Soup

Directions

Drain fruit, reserving syrup (cut up large pieces of fruit).

In 1½- quart saucepan combine reserved syrup, the 1 cup water, sugar, cinnamon, nutmeg, and cloves.

Bring to boiling; reduce the heat and simmer, uncovered for 5 minutes.

Remove stick cinnamon.

Blend the 1 tablespoon water and cornstarch; stir into saucepan.

Cook and stir until thickened and bubbly.

Remove from heat. Add lemon juice.

Cool to room temperature.

Blend in sour cream and fruit. Stir in milk.

Cover and chill.

Garnish with strips of lemon peel, if desired. Makes 4 to 6 servings.