It is always nice when a dish can be a conversation piece.
This classic favorite from the Austro-Hungarian Empire has never failed to start
a round of stories and memories from my guests. Some variety of Cold Fruit Soup
was a traditional menu offering at all the Catskill resort hotels. You might try
asking people where they first tasted it. You will surely hear some wonderful
Although Sour Cherries were the original basis for this, You can also lower the
amount of Sugar to use a combination of fresh peeled Plums, Peaches, and
Nectarines. I have specified tinned Cherries, because fresh Sour Cherries are
almost impossible to find in stores.
3 cups Apple Juice
1 cup Red Wine
1 cup Juice from tinned Sour Cherries
1/2 cup Sugar
2 Cinnamon Sticks
4 cups tinned Sour Cherries, drained
1 tablespoon Cornstarch
Rind from 1 Orange (scrape away as much of the white part as possible)
Sour cream (optional)
Put the Cornstarch in a small bowl with 1/4 cup of the Sugar. Whisk in the Juice
from the Cherries, and set aside until needed. Place all the other ingredients,
except the Wine. in a large saucepan. Bring to a boil, then lower the flame, and
simmer for 10 minutes. Remove from the heat, and whisk in the Cornstarch
mixture. Return to heat and bring just to a boil. Remove from heat, and pour the
soup into another container. Chill in the refrigerator until cold. Remove the
Cinnamon Sticks and Orange Rind. Stir the Wine into the Soup, and serve. This is
usually garnished with a dollop of Sour Cream, but that may be omitted for a
2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
to the recipe list.