Bing Cherry Soup

1. 1

   Put whole, unpitted cherries into a deep, wide, heavy pan.

2. 2

   (No need to remove stems.)

3. 3

   Add vanilla bean, candied orange, and wine or wine and water.

4. 4

   Bring to a boil, lower heat and simmer 30 to 40 minutes, until thickened and reduced by half.

5. 5

   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.

6. 6

   Transfer fruit, pits, stems and liquid to a fine-meshed sieve placed over a large bowl.

7. 7

   Press hard with a wooden spoon to extract all the liquid.

8. 8

   Cover, and chill 4 hours or overnight.

9. 9

   To serve, ladle into shallow bowls.

10. 10

    Put a scoop of sorbet or ice cream or a spoonful of sliced fruit in the center.

11. 11

    Garnish with candied orange peel or a biscotti, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.