A delectable cherry and cream soup, Hungarian Cherry Soup makes a very refreshing summer dessert.
12 oz. canned stoned black morello cherries, drained and the juices reserved
2 oz. castor sugar
2 teaspoon ground cinnamon
2 teaspoons arrowroot dissolved in
1 tablespoon water
5 fl. oz. double cream
Pour the reserved can juices into a measuring jug and add enough water to make 1 pint of liquid. Pour the liquid into a medium-sized saucepan and add the cherries, sugar, cinnamon and the dissolved arrowroot.
Place the pan over moderate heat and simmer, stirring frequently, for 8 to minutes, or until the sugar has dissolved and the soup has thickened slightly.
Remove the pan from the heat. Allow the soup to cool completely. Stir in the cream. Pour the soup into a chilled soup tureen or individual soup bowls and serve immediately.