Birnensuppe (Pear Soup)
Yield
2 servingsPrep
20 minCook
15 minReady
95 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | raisins, seedless |
|
| 1 | tablespoon |
sherry
dry |
|
| 2 | small |
pears
cored, pared, and sliced |
|
| 1 ½ | cups | water |
|
| 1 | inch | cinnamon sticks |
*
|
| 1 | dash |
aniseed
crushed |
*
|
| 2 | teaspoons |
sugar
granulated |
|
| ½ | teaspoon | lemon juice |
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Directions
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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