BING CHERRY SOUP

Bing Cherry Soup image

Provided by Suzanne Hamlin

Time 1h

Yield 6 servings

Number Of Ingredients 6

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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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 0 grams, Carbohydrate 76 grams, Fat 1 gram, Fiber 7 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 56 grams