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Birnensuppesoups/stews, german 2 tablespoon raisins 1 tablespoon dry sherry 2 small pears, cored, pared, and sliced 1 1/2 cup water 1 inch cinnamon stick 1 dash crush aniseed 2 teaspoons. granulated sugar 1/2 teaspoons. lemon juice In small bowl combine raisins and sherry; set aside. In 1-quart saucepan combine pears, water, cinnamon stick, and aniseed; bring to a boil and cook until pears are very soft, about 15 minutes. Remove cinnamon stick and let mixture cool. Transfer to blender container and process until smooth; pour into bowl or container and stir in raisin mixture, sugar, and lemon juice. Cover and refrigerate until well chilled. Makes 2 servings.
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