How to cook
Remove the pits from the plums and chop them into pieces. Do the same with the strawberries and cut the mango into cubes. Peel and separate the tangerines into pieces.
Put the white wine, lemon peel, cinnamon and brown sugar in a pot. Boil for ten minutes with a lid. Add the fruit and cook for another ten minutes at a moderate temperature.
When the dessert is ready, remove the cinnamon and lemon peel. Pour the mixture into bowls and put the couscous on top.
The summer fruit soup can be eaten cold or hot.