| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hungarian |
Soups |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Cold water |
| 1 |
c |
Sugar |
| 1 |
|
Cinnamon stick |
| 4 |
c |
Pitted sour cherries or drained canned sour cherries |
| 1 |
tb |
Arrowroot |
| 1/4 |
c |
Heavy cream, chilled |
| 1/2 |
c |
Dry red wine, chilled |
INSTRUCTIONS
In a 2-quart saucepan, combine the water, sugar and cinnamon stick. Bring
to a boil and add the cherries. Partially cover and simmer over low heat
for 40 minutes if the cherries are fresh or 10 minutes if the cherries are
canned. Remove the cinnamon stick. Mix the arrowroot and 2 Tbsp of cold
water into a paste, then beat into the cherry soup. Stir constantly,
bringing the soup almost to a boil. Reduce the heat and simmer about 2
minutes, or until clear and slightly thickened. Pour into a shallow glass
or stainless steel bowl, and refrigerate until chilled. Before serving,
stir in the cream and wine.
(from "Hungarian Recipes" by G&R Publishing)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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