Tart Cherry Soup

  • on November 18, 2008
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Ingrients & Directions


2 cn (16-oz) tart cherries; with
-liquid
1 Stick cinnamon; 3-inches
-long
1 1/3 c Medoc (red) wine
1/3 c Sugar
2 c Heavy cream
1/4 c Medoc

Bring cherries, cinnamon, 1-1/3 cups of wine and sugar to boil. Reduce
heat and simmer, covered, for 10 minutes. Remove cinnamon. Cool a bit and
puree. Stir in cream. Add additional 1/4 cup wine. Chill at least several
hours before serving. Sprinkle a little ground cinnamon on each portion
when serving.

TIME DOES NOT INCLUDE CHILLING

BEFORE SERVING.

From the Micro Cookbook Collection of Contemporary Recipes. Downloaded
from Glen’s MM Recipe Archive,

Yields
8 Servings

Article Categories:
Tarts

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