Yield: 4 Servings
|1½ pounds||Ripe black or red cherries|
|5 fluid ounce||Fruity white wine|
|Grated peel and juice of 1 lemon|
|10 fluid ounce||Thick sour cream|
|6 teaspoons||Brandy (optional)|
|5||minutes, until softened.|
Stone and stalk the cherries with a stoner, then halve them. Or, halve the cherries with a knife and remove stones. Put about half the stones into a strong polythene bag and crush with a mallet.
Put the crushed stones, whole stones and stalks in a saucepan. Add wine, cinnamon stick, sugar, lemon peel and juice and 155 ml water.
Bring to the boil, cover and simmer for 10 minutes. Strain and return to the pan with three-quarters of the cherries and simmer for Puree in a blender or food processor. Cool, then whisk in cream, and brandy, if desired, then chill until ready to serve. Serve garnished with the reserved cherries.
Serves 4-6 Source for the above recipe: Lorna Rhodes The book of soups. Sydney; Auckland : Golden Press, 1989. ISBN 0730204545