Chilled Cherry Soup

If you can bear not to simply tuck into the cherries as they arc, turn them into this wonderful sweet soup and you will be glad you resisted.

Serves: 4

1lb. dark Morello cCherries
1-1/2 cups Sweet White Wine
1/4 cup Sugar or Honey
2 inch piece Cinnamon Stick
2 strips of Lime Zest
Juice of 2 Limes
1/3 cup Brandy
1 1/4 cups Lightly Whipped Heavy Cream (for garnish)

1. Stone the cherries and reserve the flesh. Crack the cherry pits with a rolling pin and put into a saucepan with the wine, sugar or honey, cinnamon stick, and the lime zest and juice. Bring to the boil, reduce the heat, cover the pan, and simmer gently for 10 minutes.

2. Strain the Juice into a clean pan, add the reserved cherries with any juice that has seeped out. Bring to the boil, reduce the heat, cover the pan, and simmer for 3-4 minutes. Allow to cool.

3. Transfer to a blender or food processor and process for just a few seconds, to break down the flesh but not completely pulverize it. Pour the mixture to a large bowl, stir in the brandy and chill for several hours.

4. Serve the soup in individual bowls with a generous dollop of lightly whipped cream in each.

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