In France, my mother-in-law cooks fruit such as apricots and plums when she has an abundance or when the fruit is overly ripe. When the fruit cooks, the juices are released, and the result is a sweet soup. I took this idea and used a combination of berries and fresh orange juice. It has become a favorite among children and is impressive enough for entertaining—and it is so simple to make.
1 Quart Strawberries
1 Pint Raspberries
1 Pint Blueberries
1. Combine the strawberries, raspberries, and blueberries in a saucepan.
2. Add the juice and the zest of one orange.
3. Cook over medium-low heat for about 5-8 minutes. You want to cook the fruit long enough for the juices to release but not so long that the fruit is very mushy.
4. Let cool slightly. Serve warm or cold. It can be made ahead and stored in the fridge for several days. I find this recipe is better when it has had time to rest. This gives the flavors time to marinate together, and the juice thickens slightly, giving the soup a creamy texture.
This is an easy dish to throw together in the evening, and it will be ready for dinner the following day.
Serve as is or with a small dollop of ice cream or homemade whipped cream.
Serve over French Crêpes with whipped cream.
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