Cold Cherry Soup with Mango

5.0(5)

by Mark Bittman·published 2006-08-09

Dessert, Side Dish

Servings

4 servings

Total time

20 min

Calories / serving

599 kcal

Ingredients (5)

serves

2 cups fruity red wine, preferably pinot noir or Beaujolaisred-wine
1 cup sugar, or to tastesugar
1 1/2 pounds cherries, washed and stemmed, or 1 pound cherries and 1/2 pound kumquats, halved and seededcherry
1 mango, peeled and cut into 1/2-inch dicemango
1 cup crème fraîche, sour cream or yogurt, or to taste

Instructions (2 steps)

01Combine wine, sugar and 1/2 cup water in a pot large enough to fit cherries and bring to a boil, stirring, until sugar dissolves. Simmer about 5 minutes longer, until the strong aroma of alcohol goes away. Add cherries, and kumquats if using. Adjust heat so mixture simmers steadily. Cook until cherries are quite tender, 10 to 15 minutes. Taste and add more sugar if you like. Pour into bowl to cool, then refrigerate. (Or, to speed it up, place bowl in larger bowl filled with ice water; stir, adding ice as necessary.)
02Divide cherries and broth among 4 bowls, garnish with mango and dollop of crème fraîche or sour cream, and serve.

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Rich recipe — supports nutrition-aware planning.