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Recipe Tue Dec 16 2008
This Danish recipe comes from my aunt and while I'm positive this is normally a summer dessert, my family always makes it during the holidays. Rodgrod med flode translates to red berry sauce with cream, we call it fruit soup. Another easy recipe, this is a nice (and healthier) alternative to traditional desserts.
1 ½ lb. fresh strawberries
1 ½ lb. fresh cherries
2 T. sugar
1 T. minute tapioca (add an extra teaspoon if you end up with three cups of puree)
¼ c. water
½ c. cream
Wash and pit cherries, drain washed fruit. Puree fruit in blender, this should make about 2 1/3 - 3 cups of puree. Soak tapioca in puree and cook with sugar and water in saucepan over medium heat. Stir constantly until boiling and remove from heat. Chill for two hours, serve with pitcher of cream.