Cherry soup

A refreshing and easy dessert.

 

Serves 6:   1kg cheeries,stoned  and washed 30cl of Burgundy wine   100g sugar 1tsp of cinnamon 1pinch of cardamon

 

 

 

 

 

 

 

 

 

 

• 
  Boil the wine and sugar in a large saucepan.  Add half the cherries and the cinnamon and simmer for 10 minutes.
• The wine should be reduced by half.   
  Now blend the cherries to obtain a soup.
• Pour it back into the saucepan and add the remaining cherries and the spices.  Simmer again for 10 minutes.  
  
• Serve well chilled. 

 

 

This dessert can be kept in the fridge for up to 48 hours.