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This basic recipe may be used for other fruit, or several different kinds in combination. Cherries, apples and pears are all suitable. A winter variation is hot fruit soup made of soaked dried fruit. Prunes or apricots, thoroughly cooked and pureed and thickened with corn flour, are especially good. Use the same basic proportions as above.
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| What You Need: |
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Fruit in proportion of 1 cup to 1˝ cups water
Sugar to taste
A dash of lemon juice
A piece of lemon rind
1 tablespoon potato flour
Sour cream for topping (optional)
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| How To Cook: |
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1. Cook the fruit until thoroughly done (20 minutes to ˝ hour).
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2. Discard stones and put the fruit through a sieve.
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3. Fruit may be stoned raw for easier handling, but the taste will be less subtle.
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4. Combine fruit pulp, sugar, lemon juice and rind, and potato flour with the water in which the fruit has boiled.
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5. Boil up and serve hot or cold, with butter croutons.
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6. If sour cream is added, allow ˝ cup for each two servings.
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TIP:
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Serve hot with croutons.
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