Chilled Cherry Soup from the New York Times |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Wonderful at midday on a very hot day Ingredients:
1/2 cup seedless raisin |
6 slices oranges |
6 slices lemons |
1/4 cup lemon juice |
1 cinnamon stick |
2 cups water |
2 cups sliced fresh peaches |
1 1/2 cups cherries, pitted |
1/2 cup sugar, approximately |
1 dash salt |
1 1/2 tablespoons cornstarch |
whipped cream |
Directions:
1. Simmer together for 20 minutes the raisins, orange and lemon slices, lemon juice, cinnamon stick and water.
2. Remove the cinnamon stick.
3. Add the peaches, cherries, sugar and salt to the mixture and bring to a boil.
4. Blend the cornstarch with a little water and add to the fruit.
5. Cook, stirring, until clear, or about one minute.
6. Adjust the sweetening, adding more if sour cherries are used.
7. Serve chilled, garnished with whipped cream [or creme fraiche - whipped cream blended with sour cream].
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