Birnensuppe (Pear Soup)
cored, pared, and sliced
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.