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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This soup is great served either warm or cold. It comes from an old Culinary Arts Institute All-Time Favorite Recipes that is on its last legs but contains some great recipes. This sounds odd but is a delicious change in the breakfast routine. Ingredients:
1 (10 ounce) can dark sweet cherries, drained and liquid reserved |
4 whole cloves |
1 cinnamon stick |
1/2 lemon, juice of |
2 teaspoons cornstarch |
1 (16 ounce) can pears, drained, sliced, and juice reserved |
1 orange, peeled, segmented and segments halved |
Directions:
1. Combine cherry liquid, cloves, cinnamon and lemon juice in a saucepan; bring to boiling.
2. Simmer 5 minutes.
3. Remove spices.
4. Combine cornstarch and pear juice; gradually add to cherry mixture.
5. Cook until thickened, stirring constantly.
6. Stir in remaining fruit.
7. Serve hot or cold.
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