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Fruit Cream




Source of Recipe


Scandinavian
Stew a sufficient quantity of any fresh or dried fruit, adding sugar to taste and enough water to make a fair amount of juice. When the fruit is cooked, thicken the juice with cornflour, pour in a dish and let the "cream" cool before serving. Frequently this kind of cream is made with fruit juice only, for example, the juice of red or black currants, or a mixture of various soft fruits. If plums are used they are generally sieved and the pulp and juice thickened to a creamy consistency. Rhubarb is treated in the same way, and so are rose hips, which have to be boiled for two hours in plenty of water, passed through a hair sieve and then thickened. These are usually flavoured with a little cinnamon.