Bing Cherry Soup
- Total Time
- 1 hour, plus chilling
- Rating
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Ingredients
- 4pounds Bing cherries, washed
- ½vanilla bean
- 6ounces candied orange peel or slices
- 8cups 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
Nutritional analysis per serving (6 servings)
543 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 78 grams carbohydrates; 7 grams dietary fiber; 57 grams sugars; 4 grams protein; 19 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes