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Hungarian Cherry Soup

1 cup pitted sour cherries (2560ml)
1/2 cup water (125ml)
1/4 cup sugar (50ml)

1 tablespoon corn starch (15ml)
3 slices of lemon
2 egg yolks lightly beaten
1 cup red wine or rum flavored water (250ml)
1 cup heavy cream or 1 cup plain yoghurt(250ml)

Dissolve sugar in water and simmer cherries in this syrup until
fruit is cooked but still firm. Drain liquid into measuring cup
and set fruit aside in a large glass bowl.

Add water to liquid to make 1 cup. In a saucepan dissolve cornstarch
in a little water and add egg yolks. Mix well, add fruit juice and
lemon slices. Bring mixture to a gentle boil stirring constantly,
reduce heat and simmer 10 minutes. Remove from heat, blend in wine
and cream. Pour over fruit and refrigerate. Serve well-chilled in
soup bowls or in frosted goblets.

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