Cherry Soup : LUSENET : Country Families : One Thread

This is a nice fruity, warm dish that can be used for dessert or as part of the meal. Experiment until it is to your taste.

1 can cherry pie filling, (or about 2-3 cups if you can your own)

1 can pinepple chunks

about 1/2 cup dried apricots

about 1/2 cup chopped prunes

1 lemon sliced

Add all ingredients except the lemons in an oven safe bowl and mix. the original recipe called for 1/2 teaspoon of almond extract, but I did not have any so I left it out. Layer the lemons around the top and bake at 350 degrees for 30-40 minutes. This is excellent!

-- Melissa in SE Ohio (, March 18, 2002


Melissa ---do you drain the pineapple???????? Do you cut up the dried fruit?????? Thanks sonda

-- Sonda in Ks. (, March 18, 2002.

No I don't drain it,and I just cut the pieces of fruit up a little. You could leave it whole though if you wanted to.

-- Melissa in SE Ohio (, March 18, 2002.

Thanks Hon--- I'm going to try it----

-- Sonda in Ks. (, March 18, 2002.

OOOOOh Melissa, that sounds soooo good, I'm going to try it this next weekend. Thanks

-- kathy in NE Ohio (, March 18, 2002.

Okay, Melissa, stupid question (more than one) alert!

What size can of pineapple?

Do we fish the lemons out afterwards, or are the peels cooked down to a point where they are soft (and sweet enough) to eat?

Thanks! It does sound good, especially for use as a compote.

-- GT (, March 19, 2002.

Sorry I am awful at writing out these recipes. It is a large can probably 16 ounces I would guess. I just throw in whatever I have on hand... the lemons are edible, I usually eat all but the rind and take the seeds out before cooking. You could take the lemon out before serving, but it does look kind of pretty...

I am a cook who looks at the recipe and then figures out what I can change, so I am sure it was a little different from this in it's original form.

-- Melissa in SE Ohio (, March 19, 2002.

Moderation questions? read the FAQ