Recipe - Israeli Cold Fruit Soup

1 cup Sour red cherries; pitted,
halved*
1 cup Peaches; peel/slice
1 cup Pitted plums chopped
1 cup Green apple; grated
1 cup Sugar
6 cup Water
1 teaspoon Fresh lemon juice
1 2inch cinnamon stick
4 Whole cloves
One fourth teaspoon Salt; optional
1 One half tablespoon Cornstarch
3 Tablespoons; water
1 cup Halfandhalf
3 tablespoon Sabra liqueur**
Sour cream
Sweet cherries

*Canned waterpack 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 halfandhalf 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 halfandhalf and
Sabra. This is truely a delicious soup. SOURCE: The Whole World Cookbook.
Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
26, 1998