Midwinter Fruit SoupAdd To My Recipes
2 pounds sour cherries, pitted or 2 (16 ounce) cans Gefen Sour Cherries
1 quart orange juice
1 quart apple juice
1 cup sugar
1/4 cup lemon juice or juice of 2 lemons
1 (20-ounce) can Gefen Pineapple Tidbits with juice (optional)
In a six quart pot heat first five ingredients and bring to a boil. (If using fresh cherries, cook for 15 minutes.) Remove from heat.
Beat eggs until frothy.
Add a thin stream of fruit soup to eggs, beating vigorously to prevent curdling.
Pour eggs into pot of soup. Add pineapple chunks. Chill and serve.
This recipe provided with permission from kosher.com.
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