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FOUR BERRY SOUP

PurŽe the strawberries in a food processor.  Place the strawberry purŽe in a saucepan and stir in the sugar.  Cook over a low heat until the sugar dissolves.  Cool, then stir in the kirsch.  Add the remaining fruit to the strawberry purŽe.  Cover and refrigerate for a minimum of 2 hours.  Serve with whipped cream.
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3/4 lb strawberries
1/2 lb raspberries
1/2 lb cherries, pitted
1/2 lb red cherries
1 1/2 cups sugar
2 tbsp kirsch or cherry brandy
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5
mn
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20
mn
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This exquisite dessert is excellent when prepared a day in advance.
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Desserts
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