Yield: 6 Servings
|1 cup||Sour red cherries; pitted, halved*|
|1 cup||Peaches; peel/slice|
|1 cup||Pitted plums chopped|
|1 cup||Green apple; grated|
|1 teaspoon||Fresh lemon juice|
|1||2-inch cinnamon stick|
|¼ teaspoon||Salt; optional|
|3 tablespoons||Sabra liqueur**|
*Canned water-pack sour cherries, drained may be used but not as good.
**An Israeli orange based liqueur with a hint of chocolate. Available at liquor stores or Middle Eastern markets.
Combine fruits, sugar, water, lemon juice, spices and salt. Cook 20 minutes until fruits are tender. Discard cinnamon stick and cloves and force fruit mixture through sieve or food mill. (Blender can be used but don't blend too long as it will become watery. Use on an off chopping motions). Mix together cornstarch and water and stir into puree. Reheat and cook, stirring until slightly thickened. Cool and add half-and-half and Sabra.
Chill thoroughly; adjust with more Sabra and/or lemon juice. Serve in chilled compote glasses with dollops of sour cream topped with a cherry.
Note: Sometimes I add ⅓ cup orange juice when adding half-and-half and Sabra. This is truely a delicious soup. SOURCE: The Whole World Cookbook.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 26, 1998