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Birnensuppe (Pear Soup)



2 Servings
2 T raisins
1 T dry sherry
2 sm pears,cored, pared, and
-sliced
1 1/2 c water
1 inch cinnamon stick
1 ds crush aniseed
2 teaspoons. granulated sugar
1/2 teaspoons. lemon juice


In small bowl combine raisins and sherry; set aside.
In 1-quart 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.













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