Multifruit Soup
This is often served as an appetizer, but most people are going to find it more appropriate for dessert. The fruit can be varied, but cherries really make the best base. For wine, use Gewürztraminer or Riesling, preferably from Germany and at least slightly sweet (if the wine is very sweet, reduce the sugar).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine 2 cups of the cherries with 2 cups water in a medium saucepan with a lid; bring to a boil, then cover and adjust the heat so the mixture simmers steadily. Cook for about 15 minutes, or until the cherries are very soft. Cool (if you’re in a hurry, put the pan in a larger pan of cold water), then force through a strainer.
Step 2
Return the juice to the pan and add all the remaining ingredients except the lemon juice and garnishes. Simmer until the diced fruit is soft, about 15 minutes, then taste and add more sugar or lemon juice if necessary. Chill and serve cold, garnished with mint and/or sour cream as desired.
