Pear Soup
A delicate, sweet Anglo-Indian fruit soup made from stewed pears thickened with bread, spiced with cloves, and finished with white wine and lemon juice. Traditionally served with sponge cake.
Ingredients
- 6 whole Large pears (Ripe but firm (e.g., Bartlett or Anjou))
- 1 piece White bread roll (Penny roll) (Or 2 slices of white bread, used for thickening)
- 6 whole Whole cloves
- 1.5 liters Water (Approximately 3 pints)
- 60 grams Sugar (Approx. 2 ounces)
- 1 whole Fresh lemon (Juiced)
- 120 milliliters Light white wine (Half a tumblerful)
- 4 slices Sponge cake (For serving)
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Instructions
- 1Peel, core, and slice the pears. Slice the bread roll thinly.
- 2Place the sliced pears, bread slices, cloves, and water into a stew-pan. Bring to a gentle boil and let simmer until the pears are quite tender and breaking down.
- 3Pass the mixture through a coarse sieve to create a puree. Alternatively, remove the cloves and blend until smooth, then return the puree to the saucepan.
- 4Add the sugar, strained lemon juice, and white wine to the puree in the saucepan. Stir well.
- 5Bring the soup back to a boil and let it cook for 5 to 10 minutes to marry the flavors.
- 6Serve the soup hot, accompanied by slices of sponge cake.
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