Bing Cherry Soup

Name: Bing Cherry Soup
Total time: 1 min
Ingredients: 4 pounds Bing cherries, washed; 1/2 vanilla bean; 6 ounces candied orange peel or slices; 8 cups white zinfandel, or 6 cups zinfandel and 2 cups water; Sorbet (lemon or raspberry) or vanilla ice cream or sliced fresh fruit (peaches, plums or nectarines), for serving; Candied orange peel or biscotti, for optional garnish

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Total: 1 hours

Servings: 6

Author : Suzanne Hamlin

bing cherries candied orange peel lemon sorbet

Ingredients

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4 pounds Bing cherries, washed1/2 vanilla bean6 ounces candied orange peel or slices8 cups white zinfandel, or 6 cups zinfandel and 2 cups waterSorbet (lemon or raspberry) or vanilla ice cream or sliced fresh fruit (peaches, plums or nectarines), for servingCandied orange peel or biscotti, for optional garnish

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Instructions

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Step 1

Put whole, unpitted cherries into a deep, wide, heavy pan. (No need to remove stems.) Add vanilla bean, candied orange, and wine or wine and water. Bring to a boil, lower heat and simmer 30 to 40 minutes, until thickened and reduced by half.

Step 2

Let cool for a few minutes, then transfer to a food processor in batches and pulse briefly, just until fruit is in very small pieces. Transfer fruit, pits, stems and liquid to a fine-meshed sieve placed over a large bowl. Press hard with a wooden spoon to extract all the liquid. Cover, and chill 4 hours or overnight.

Step 3

To serve, ladle into shallow bowls. Put a scoop of sorbet or ice cream or a spoonful of sliced fruit in the center. Garnish with candied orange peel or a biscotti, if desired.