Birnensuppe

Ingredients

22 gr raisins
16 ml dry sherry
2 slices pears
350 ml water
1 cinnamon stick
1 d crush aniseed
8 gr granulated sugar
2 ml lemon juice

Instructions

In small bowl combine raisins and sherry; set aside. In 1 litre saucepan combine pears, water, cinnamon stick, and aniseed; bring to a boil and cook until pears are very soft, about 15 minutes. Remove cinnamon stick and let mixture cool. Transfer to blender container and process until smooth; pour into bowl or container and stir in raisin mixture, sugar, and lemon juice. Cover and refrigerate until well chilled. Makes 2 servings.