Bing Cherry Soup

Ingredients

• 4 pounds Bing cherries, washed
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    537 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 76 grams carbohydrates; 6 grams dietary fiber; 55 grams sugars; 3 grams protein; 19 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
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.
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.

1 hour, plus chilling