Summer Fruit Soup

By zhanghengshuo

8 Person

70 Minutes

233 Calories

You can cleverly use strawberry jam and black currant liqueur to sweeten this dessert. He stirs them into white wine, then adds plums, cherries, grapes, and berries and quickly poaches them. Basil adds a light, savory note. This beautiful fruit soup can be refrigerated overnight. Most of all, this is such a pretty dessert!

Ingredients

Toasted brioche slices, for serving (optional)
Mint leaves, for garnish
1 tbsp. Sugar
1 cup Sour cream
6 oz. Blueberries
1/2 pound Strawberries, hulled and quartered
1/2 pound Seedless red grapes
2 Basil sprigs
1/2 pound Cherries
1/2 pound Small red plums, halved, pitted and cut into 1/2-inch wedges
1 tsp. Finely grated orange zest
2 tbsp. Strawberry preserves
1/4 cup Pomegranate juice
1/2 cup Black currant liqueur
1/2 cup Dry white wine

Method

01

In a medium saucepan, combine the white wine with the black currant liqueur, pomegranate juice, strawberry preserves, and orange zest and bring to a boil, stirring to dissolve the preserves.
02

Add the plums, cherries, and basil to the saucepan and return to a boil, then simmer over moderately high heat for 1 minute. Using a slotted spoon, transfer the fruit to a large glass or ceramic bowl.
03

Add the grapes to the saucepan and simmer for 30 seconds; transfer the grapes to the bowl. Add the strawberries and blueberries to the saucepan and simmer for 2 minutes.
04

Transfer the berries and cooking juices to the bowl and let cool completely; discard the basil sprigs. Cover and refrigerate the fruit soup until chilled, about 45 minutes.
05

In a small bowl, whisk the sour cream with the sugar. Spoon the fruit soup into shallow bowls and dollop the sweetened sour cream on top. Garnish the fruit soup with mint leaves and serve with toasted brioche, if you like.

Related Tags

Dessert Recipes

Fruit Recipes

Summer Fruit Soup

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 8 servings
Calorie 233 Kcal
Prep Time 10 Mins
Cook Time 60 Mins
Total Time 70 Mins

02 Ingredients

Toasted brioche slices, for serving (optional)

Mint leaves, for garnish

1 tbsp. Sugar

1 cup Sour cream

6 oz. Blueberries

1/2 pound Strawberries, hulled and quartered

1/2 pound Seedless red grapes

2 Basil sprigs

1/2 pound Cherries

1/2 pound Small red plums, halved, pitted and cut into 1/2-inch wedges

1 tsp. Finely grated orange zest

2 tbsp. Strawberry preserves

1/4 cup Pomegranate juice

1/2 cup Black currant liqueur

1/2 cup Dry white wine

03 Method

Step 1

In a medium saucepan, combine the white wine with the black currant liqueur, pomegranate juice, strawberry preserves, and orange zest and bring to a boil, stirring to dissolve the preserves.

Step 2

Add the plums, cherries, and basil to the saucepan and return to a boil, then simmer over moderately high heat for 1 minute. Using a slotted spoon, transfer the fruit to a large glass or ceramic bowl.

Step 3

Add the grapes to the saucepan and simmer for 30 seconds; transfer the grapes to the bowl. Add the strawberries and blueberries to the saucepan and simmer for 2 minutes.

Step 4

Transfer the berries and cooking juices to the bowl and let cool completely; discard the basil sprigs. Cover and refrigerate the fruit soup until chilled, about 45 minutes.

Step 5

In a small bowl, whisk the sour cream with the sugar. Spoon the fruit soup into shallow bowls and dollop the sweetened sour cream on top. Garnish the fruit soup with mint leaves and serve with toasted brioche, if you like.

04 Author

zhanghengshuo

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