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Add a photoServings: 6
Ingredients
- 2 lb ripe stone fruit washed
- 1/4 c. lemon juice or possibly to taste
- 8 c. water
- 3/4 c. sugar or possibly to taste
- 2 whl cloves
- 1 x cinnamon stick
- 1 x three-inch strip lemon zest
- 1 1/2 Tbsp. arrowroot or possibly cornstarch
- 1/2 c. white wine
- 1/4 tsp almond extract (optional)
- 1/2 c. creme fraiche or possibly plain yogurt (to 3/4 c.)
Directions
- Pit the fruit, cutting larger fruit into quarters (pit cherries over a bowl to catch juices and add in them to the pot). Remove 1/2 c. fruit, chop and reserve for garnish, tossing with a little lemon juice. Chill in a covered container.
- Combine the remaining fruit and the water in a nonreactive pan. Bring to a boil, then simmer till the fruit is very soft, 15 to 25 min, depending on fruit.
- Cold slightly, then pass through a food mill or possibly puree in a blender or possibly processor. Return to the pan; add in the sugar, cloves, cinnamon and lemon zest. Bring to a near boil; reduce heat to low and simmer, uncovered, for 8 min. Remove the whole spices and lemon zest.
- Dissolve the arrowroot or possibly cornstarch in a little cool water. Add in to the simmering soup and cook, stirring, till the soup is clear and lightly thickened.
- Add in the wine and return to a simmer for 2 min; don't let the soup boil.
- Remove from heat and add in the optional almond extract and lemon juice to taste. Add in more sugar, if you like.
- Transfer the soup to a covered container and chill till chilled, at least 4 hrs or possibly overnight. Taste for sweetness and acidity, adding more sugar and/or possibly lemon juice if you like. Stir in the reserved minced fruit.
- Serve in small bowls or possibly large c., swirling about 1 Tbsp. creme fraiche or possibly lowfat sour cream into each serving just till streaked.
- This recipe yields 6 to 8 servings.
- Comments: In Germany and Austria, this soup is most commonly made with cherries, preferably a mix of sweet and sour cherries, but apricots, peaches and plums also work well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 6 servings | |
| Calories 130 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 24mg | 1% |
| Potassium 74mg | 2% |
| Total Carbs 27.7g | 7% |
| Dietary Fiber 0.1g | 0% |
| Sugars 26.35g | 18% |
| Protein 0.84g | 1% |
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