We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Don't Wait For the Hearse to Take You to Church

Israeli Cold Fruit Soup

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy Israeli Soups 6 Servings

INGREDIENTS

1 c Sour red cherries; pitted, halved*
1 c Peaches; peel/slice
1 c Pitted plums chopped
1 c Green apple; grated
1 c Sugar
6 c Water
1 ts Fresh lemon juice
1 2-inch cinnamon stick
4 Whole cloves
1/4 ts Salt; optional
1 1/2 tb Cornstarch
3 Tablespoons; water
1 c Half-and-half
3 tb Sabra liqueur**
Sour cream
Sweet cherries

INSTRUCTIONS

*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 1/3 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@prodigy.net> on May
26, 1998

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?