Cold Papaya, Mango And Cape Gooseberry Bisque

Recipe Ingredients

1 lb	454g / 16oz	Mangoes
1 1/2 lbs	681g / 24oz	Papayas
2 cups	125g / 4.4oz	Fresh cape gooseberries (ground cherries)
2 cups	474ml	Pineapple juice - or enough to
		Cover the fruit
1		Peeled fresh ginger
1/2		Cinnamon stick
1/4 teaspoon	1.3ml	Allspice powder
3		Black peppercorns - (to 4)
1/2 cup	118ml	Honey
1 cup	62g / 2.2oz	Cornstarch - mixed with
1/2 cup	118ml	Water - for thickening
		Lemon juice - to taste
		Garnish
		Sour cream
		Toasted macadamia nuts - chopped

Recipe Instructions

Peel, seed and chop the mangoes and papayas. Husk the cape gooseberries and leave them whole. Place the fruit in a saucepan, cover with pineapple juice, add the spices and honey, and simmer until the fruit is tender.

Discard the cinnamon stick. Puree the mixture in a blender until very smooth. Strain, if desired. Return the soup to the saucepan and bring to a simmer. If necessary, thicken by adding cornstarch mixture a little at a time to the simmering soup, stirring constantly until desired consistency is reached.

Adjust the flavor with lemon juice. Chill thoroughly. Just before serving, garnish each portion with a dollop of sour cream and a sprinkling of toasted macadamia nuts.

This recipe yields 4 to 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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