Mixed Fruit Soup

Serves 6
4 cups diced fresh fruit
(plums, apricots, cherries, apples, peaches)
3 cups water
3 tablespoons sugar
2 slices lemon
One 4-inch cinnamon stick
2 tablespoons raspberry juice
1/4 cup fresh orange juice
2 teaspoons fresh lemon juice
6 tablespoons port
Sugar
Whipped sour cream
Mint sprigs

Cook fruit, water, sugar, lemon slices and cinnamon, covered, until fruit is soft. Discard
lemon and cinnamon; force fruit through sieve. Add juices and port; chill and adjust to taste with juice, sugar and/or port. Serve with dollops of sour cream and garnish with mint sprigs.