Ingredients

  • 900 grams cherries, red sour fresh
  • 3 whole cloves
  • 1 cinnamon stick 1 inch long
  • 300 milliliters water
  • 450 milliliters wine, rose
  • 100 grams sugar, caster
  • 1 orange zested and juiced
  • 1 tablespoon lemon juice
  • Crème Fraîche Garnish
  • 235 milliliters whipping cream
  • 30 grams sour cream

Directions

1. Make Crème Fraîche 48 hours ahead by blending double cream and sour cream. Cover and refrigerate. Will keep for up to a week.
2. Rinse and pit cherries, reserving a handful of the pits. Set aside about 1 cup of the pitted cherries.
3. Crush reserved pits with a hammer. Tie the pits in a piece of cheesecloth along with the cloves and cinnamon stick.
4. In an enameled soup pot, combine the bag of pits, the remaining cherries, water, wine and 1/2 cup sugar. Bring to a boil, stirring, then simmer, covered, until the cherries are very soft, about 25 minutes.
5. Trasfer cherries and 1 cup of the liquid to a food processor. Purée until smooth.
6. Stir puréed cherries back into the pot. Add reserved cherries, orange juice, lemon juice and zest. Simmer until cherries begin to soften and mixture just begins to boil, 7-8 minutes.
7. Remove soup from heat and add more sugar, is desired. Remove bag. Cool, then refrigerate until ready to serve, at least 2 hours.
8. Serve garnished with crème Fraîche.

Notes
Serving Ideas:Original serves 6.


Categories
DessertsPuddings, Fruit
Keywords
Fruit DessertsPuddings
MacGourmet downloadSour Cherry Soup. To import, drag image to your MacGourmet recipe box.