Tart cherry soup

Yield: 8 Servings

Measure Ingredient
2 cans (16-oz) tart cherries; with liquid
1 Stick cinnamon; 3-inches long
1⅓ cup Medoc (red) wine
⅓ cup Sugar
2 cups Heavy cream
¼ cup Medoc

Bring cherries, cinnamon, 1-⅓ cups of wine and sugar to boil. Reduce heat and simmer, covered, for 10 minutes. Remove cinnamon. Cool a bit and puree. Stir in cream. Add additional ¼ cup wine. Chill at least several hours before serving. Sprinkle a little ground cinnamon on each portion when serving.

TIME DOES NOT INCLUDE CHILLING

BEFORE SERVING.

From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .

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