"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Champagne Fruit Soup Recipe

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This recipe for Champagne Fruit Soup, by , is from The Tribal Table: Recipes from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Wolf
Added: Thursday, June 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup sugar
1/4 cup cornstarch
1 can (12 oz) pear nectar
4 cups peeled, diced ripe pears
2 tbsp finely chopped candied ginger
1/2 cup pear brandy
6 seedless oranges
1 bottle champagne, chilled
Mint sprig, for garnish

Directions:
Directions:
In a 3 qt saucepan combine sugar and cornstarch. Stir in pear nectar; add pears.
Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.
Remove from heat; stir in candied ginger and pear brandy.
Cover surface with plastic wrap; chill thoroughly, at least 1 1/2 hours.
Meanwhile, peel oranges, removing all white membrane. Holding orange over bowl to catch juice, cut out sections from between membranes. Stir orange sections and juice into chilled pear mixture and puree in small batches in blender. Cover and chill thoroughly. (Can be made ahead to this point. Pour into freezer-proof containers; cover and freeze up to 2 months. Thaw 2 days in refrigerator.)
To serve, pour into 3 quart punch bowl.
Add champagne just before serving; garnish with mint if desired.

Number Of Servings:
Number Of Servings:
10 cups
Personal Notes:
Personal Notes:
Calories: about 135 per 1/2 cup.

 

 

 

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