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A very refreshing and tasty treat for anytime, especially during the long, hot summer afternoons. The recipe itself makes enough for only a few portions, but you can double or triple as needed. Although this Hungarian delight is considered a soup, it also makes a delicious dessert.
1 (15-ounce) can sour cherries, undrained
1 peach, peeled, pitted and cubed
1/2 apple, peeled, cored and cubed
2 cups water
1 tablespoon vanilla sugar
1/3 cup sugar
1 egg (see note)
Place all the ingredients except the egg into a saucepan and cook for 10 to 15 minutes until fruit is soft but not falling apart. Cool until almost room temperature.
In a bowl, beat the egg. Add one cup of the soup liquid and mix well. Pour back into soup and stir gently until combined. Refrigerate immediately and serve cold.
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