by Sagegreen
View
my 314 recipes »
A&M's Testing Notes:
Expand CollapseSagegreen's Notes:
Expand5 cups varietal sweet plums, pitted Ask a question about this ingredient
2 yellow peaches, peeled and sliced Ask a question about this ingredient
1/2 cup sweet red cherries, pitted Ask a question about this ingredient
2 tablespoons organic cane sugar Ask a question about this ingredient
1 teaspoon fresh lemon zest Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
1 stick cinnamon Ask a question about this ingredient
3 tablespoons sapa Ask a question about this ingredient
dollop of sour cream or Greek yogurt (optional) Ask a question about this ingredient
Add the lemon zest, and sugar to the fruit.
Ask a question about this stepBring the fruit mix and cinnamon stick to a slow boil in a heavy sauce pan (like Le Creuset's dutch oven) making sure the sugar dissolves. Take care to avoid a pan that would be reactive with the fruit.
Ask a question about this stepAdd the wine and sapa. Simmer for 5-10 minutes.
Ask a question about this stepLet cool and then chill thoroughly.
Ask a question about this stepServe with a garnish of sour cream or Greek yogurt if desired.
Ask a question about this stepOK, I looked up sapa and I found a picturesque town in Viet Nam, a bunch of acronyms, and an abbreviation for a palmetto plant that grows in the southeast US, but nothing that I would think of cooking with. So, sagegreen, what is sapa?
Sorry I didn't repeat all the info here, but I have been using this in so many of my recipes recently, I thought it might be repetitive. Thanks for asking. Sapa, which the ancient Romans used as a sweetener, combines a mild toffee aroma with a smokey taste and is made from the must of grapes. It is not hard to source: Nudo (which was featured in a recent blog where you can lease an olive tree in Italy for a year) can send you a bottle almost the next day after you place your order. Here's the sapa link:
http://www.nudo-italia.com/categories/4
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Thank you so much for the wonderful review Apple Annie, and for the editor's pick. It is a great honor. I think the sweetness of creme fraiche would pair really well with the tart freshness of this soup. Do adjust the sweetness to your own taste.