1 dec

Fruit Soup

Mrs JWC Beveridge, Junee Branch

SERVES 4

300 g pitted fresh or frozen cherries

500 ml (2 cups) water

75 g (¹/₃ cup) caster sugar

1 x 2 cm wide strip of lemon rind, white pith removed

1 stick of cinnamon

60 ml (¼ cup) white wine

Combine the cherries with the water, sugar, rind and cinnamon in a saucepan and bring to a simmer. Cook, covered, over medium–low heat for 25 minutes, or until the fruit is very soft. Remove the cinnamon stick and rind.

Place the cooked fruit in a food processor and purée until smooth. Push the purée through a sieve into a bowl, discarding the solids. Stir in the wine and cool to room temperature.

Refrigerate for 3 hours, or until chilled. Serve in small cups or glasses.