Q: Why did the tomato turn red?
A: Because he saw the "salad dressing".
Fruit soups are common dessert fare in Scandinavia, and in Germany
they are often served as a first course. This one can be served
either before or after the main course, either hot or cold. You
couldn't ask for a more versatile recipe, could you? If you are going
to use it as a first course, go a little easy on the sugar.
1 lb (450 g) sour cherries, fresh, frozen, or canned,
stones removed (drained if using canned)
2 cups (500 ml) water
1 cup (250 ml) red wine
1/4 cup (60 ml) sugar (or to taste)
1/2 tsp (2 ml) grated orange rind
1/2 tsp (2 ml) grated lemon rind
1 tsp (5 ml) arrowroot*
4 to 6 tsp (20 to 30 ml) sour cream
Combine the cherries, water, and wine in a stainless steel or enameled
saucepan and cook over moderate heat about 10 minutes, or until the
cherries are soft. Add the sugar and orange and lemon rind and cook,
stirring constantly, until the sugar is dissolved. Process in a food
processor or electric blender, or press through a fine sieve. Mix the
arrowroot with a little of the cooled soup and add to the soup, which
has been returned to the original pot. Cook about 2 minutes over
moderate heat, until the soup has thickened a little and has lost its
milky color. Serve hot or cold, garnished with a teaspoon (5 ml) of
sour cream. Serves 4 to 6.
* Arrowroot: The starchy product of a tropical tuber of the same name.
Arrowroot is used as a thickening agent for puddings, sauces and
other cooked foods. Arrowroot is absolutely tasteless and
becomes clear when cooked. Unlike cornstarch, it doesn't impart a
chalky taste when undercooked. Arrowroot can be found in
supermarkets, health-food stores and Asian markets.
>From THE FOOD LOVER'S COMPANION, 2nd edition,
by Sharon Tyler Herbst, Barron's Educational Services, Inc.
http://www.amazon.com/exec/obidos/ASIN/0812015207/worldwiderecipes