Cold Cherry Soup with Mango

1. 1

   Combine wine, sugar and 1/2 cup water in a pot large enough to fit cherries and bring to a boil, stirring, until sugar dissolves.

2. 2

   Simmer about 5 minutes longer, until the strong aroma of alcohol goes away.

3. 3

   Add cherries, and kumquats if using.

4. 4

   Adjust heat so mixture simmers steadily.

5. 5

   Cook until cherries are quite tender, 10 to 15 minutes.

6. 6

   Taste and add more sugar if you like.

7. 7

   Pour into bowl to cool, then refrigerate.

8. 8

   (Or, to speed it up, place bowl in larger bowl filled with ice water; stir, adding ice as necessary.)

9. 9

   Divide cherries and broth among 4 bowls, garnish with mango and dollop of creme fraiche or sour cream, and serve.

* Per serving · 4 servings · Values may vary.

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