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Drain fruit, reserving syrup (cut up large pieces of fruit). In 1 1/2-quart saucepan, combine reserved syrup, the 1 cup water, sugar, cinnamon, nutmeg and cloves. Bring to boiling; reduce 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 the sour cream and fruit. Stir in milk. Cover and chill. Garnish with strips of lemon peel, if desired. Makes 4 to 6 servings.
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Wire mesh fruit bowl — air circulation prevents premature ripening
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Fast centrifugal juicer for fresh fruit and vegetable juice