Cherry soup with red wine
Once June arrives, I always have a few cherries on hand. You can eat raw cherries or cooked, from clafoutis to cherry sorbet without forgetting cupcakes as well… But mostly I love this cherry soup recipe. It’s simple and allows you to use red wine and will marry well with ice creams. You can also accompany a yoghurt, a slightly sweetened pannacotta or a cheesecake.
Try it urgently!
Ingredients list: cherry soup with red wine
For 1 lb of cherries you will need:
- 2 cups (50cl) red wine
- 3/4 cup (100 g) of sugar
- 1 cinnamon stick
- 1 coffee spoon of pepper (5 spices mix is even better)
- Zest of 1 lime
- 1 orange zest
Bring wine to boil in a saucepan with sugar, zest and spices. Reduce heat to a simmer and hold. Reduce by half (about 10 to 15 minutes).
Meanwhile, pit cherries. Turn off the heat under the reduced red wine. Add cherries and cover. Let the mixture cool, stirring occasionally. Pour the cherry soup cooled in a glass jar or an airtight container.
Store in refrigerator overnight. This preparation keeps for several days.
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