Chilled Cherry Soup from the New York Times

Ingredients

• 1/2 cup seedless raisin
• 6 slices oranges
• 6 slices lemons
• 1/4 cup lemon juice
• 1 cinnamon stick
• 2 cups water
• 2 cups sliced fresh peaches
• 1 1/2 cups cherries, pitted
• 1/2 cup sugar, approximately
• 1 dash salt
• 1 1/2 tablespoons cornstarch
• whipped cream

Directions

1. 1

   Simmer together for 20 minutes the raisins, orange and lemon slices, lemon juice, cinnamon stick and water.

2. 2

   Remove the cinnamon stick.

3. 3

   Add the peaches, cherries, sugar and salt to the mixture and bring to a boil.

4. 4

   Blend the cornstarch with a little water and add to the fruit.

5. 5

   Cook, stirring, until clear, or about one minute.

6. 6

   Adjust the sweetening, adding more if sour cherries are used.

7. 7

   Serve chilled, garnished with whipped cream [or creme fraiche - whipped cream blended with sour cream].