Mostly Cherry Fruit Soup With Shortbread 'Croutons'

Name: Mostly Cherry Fruit Soup With Shortbread 'Croutons'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large peach; 2 cups sweet white dessert wine; 2 cups water; 1/2 cup sugar; 1 tablespoon fresh lemon juice; 1 3-inch-by- 1/2-inch strip of lemon zest; 1 bay leaf; 4 sprigs fresh thyme; 1 3-inch cinnamon stick; 2 medium-size plums, halved, pitted and cut into 1/2-inch pieces; 2 cups pitted sour cherries with their juice; 1 cup all-purpose flour; 1/4 cup sugar; 3 tablespoons cornstarch; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cut into small pieces; 1/2 teaspoon almond extract

Servings: persons

1 large peach
2 cups sweet white dessert wine
2 cups water
1/2 cup sugar
1 tablespoon fresh lemon juice
1 3-inch-by- 1/2-inch strip of lemon zest
1 bay leaf
4 sprigs fresh thyme
1 3-inch cinnamon stick
2 medium-size plums, halved, pitted and cut into 1/2-inch pieces
2 cups pitted sour cherries with their juice
1 cup all-purpose flour
1/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1/2 teaspoon almond extract

1
To make the soup, bring a small pot of water to a boil.
2
Add the peach and boil for 1 minute.
3
Place immediately in a bowl of cold water to refresh, and slip off the skin.
4
Halve and pit the peach and cut it into 1/2-inch pieces.
5
Set aside.
6
Place the wine, water, sugar and lemon juice in a large saucepan over medium heat.
7
Tie the lemon zest, bay leaf, thyme and cinnamon stick together with a string and add to the pan.
8
Bring the mixture to a boil.
9
Reduce heat so the liquid simmers and add the peach, plums and cherries.
10
Simmer until the fruit is tender, about 5 to 10 minutes.
11
Remove the spices.
12
Place 1 cup of the soup in a food processor or blender and process until smooth.
13
Stir the mixture back into the soup.
14
Refrigerate until cold.
15
To make the croutons, preheat oven to 350 degrees.
16
Sift the flour, sugar, cornstarch and salt together into a medium-size bowl.
17
Rub in the butter.
18
Add the almond extract and use your hands to gently work the mixture until it comes together to form a dough.
19
Butter an 8-inch baking pan.
20
Place the dough in the pan, lightly flour fingertips and press dough into the pan in an even layer.
21
Bake until the dough is very lightly browned, about 15 to 20 minutes.
22
While the shortbread is still warm, cut it into 1-inch squares.
23
Let cool.
24
To serve, ladle the soup among 4 bowls.
25
Just before serving, garnish each bowl with shortbread croutons.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large peach, 2 cups sweet white dessert wine, 2 cups water, 1/2 cup sugar, and more.

Yes, Mostly Cherry Fruit Soup With Shortbread 'Croutons' falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!