Swimming Cherry Soup
Clotilde Dusoulier, chocolateandzucchini.com
(Makes 4 servings)
1 pound fresh cherries, sweet and juicy
1/2 cup brown sugar
1 cup water
2 teaspoons lemon zest
1 cup red wine, fruity and spicy
butter wafers for serving
Rinse and drain the cherries. Discard the stems and pit the
cherries. Combine the water and sugar in a medium saucepan and bring to a simmer, uncovered. Add in the red wine and lemon zest. Bring back to a simmer and cook for three minutes over medium heat, stirring from time to time.
Add in the cherries and wait until the liquid returns to a simmer. Count two minutes then remove pan from heat. Cover with a lid, let cool to room temperature on the counter, then refrigerate.
This is best made a day ahead so the flavors have time to develop, but it tastes fine the same day. It can be served chilled, at room temperature or slightly warm with wafers for dipping.
(Makes 4 servings)
1 pound fresh cherries, sweet and juicy
1/2 cup brown sugar
1 cup water
2 teaspoons lemon zest
1 cup red wine, fruity and spicy
butter wafers for serving
Rinse and drain the cherries. Discard the stems and pit the
cherries. Combine the water and sugar in a medium saucepan and bring to a simmer, uncovered. Add in the red wine and lemon zest. Bring back to a simmer and cook for three minutes over medium heat, stirring from time to time.
Add in the cherries and wait until the liquid returns to a simmer. Count two minutes then remove pan from heat. Cover with a lid, let cool to room temperature on the counter, then refrigerate.
This is best made a day ahead so the flavors have time to develop, but it tastes fine the same day. It can be served chilled, at room temperature or slightly warm with wafers for dipping.
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