Cherries
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François Payard's Spiced Cherry Soup

"The value of those wild fruits is not in the mere possession or eating
of them, but in the sight and enjoyment of them."
~ Henry David Thoreau

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Cherries
Henri Du Monceau
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Spiced Cherry Soup


Simply Sensational Desserts
By François Payard, 1999, Broadway Books

“I look forward to summer every year, and one reason is cherries. They are so delicious and so confounding – cherry pie aside, sometimes people don’t know
what to do with them, especially sour cherries. This soup is a great way to use
sour cherries, but if you don’t like their tartness, you can use either sweet black
cherries or white cherries. I don’t recommend mixing them; the color of the
soup will be unappealing…”

Makes 8 servings

Flavor Sachet
1 cinnamon stick
1 star anise
1 whole clove
Grated zest of 1 lime
Grated zest of 1 lemon
Grated zest of 1 orange

Soup
1 1/2 pounds (680 grams) fresh cherries, pitted
3/4 cup (150 grams) sugar

Garnish
1 pound (453 grams) fresh cherries, pitted and cut in half,
or into thirds if large
8 mint sprigs

1. Make the flavor sachet:  Place the cinnamon stick, star anise, clove,
and citrus zests in the center of a 4-inch square of cheesecloth. Bring
the corners of the cloth together to form a pouch and tie it securely
with kitchen string; set the sachet aside.
2. Make the soup:  Combine the cherries, 3 1/4 cups (767 grams) water,
and the sugar in a large saucepan and bring to a boil, stirring occasionally. Remove the pan from the heat and add the flavor sachet. Cover the pan
and let stand for 2 hours to blend and bring out the flavors.
3. Remove the sachet from the soup. Pour the food into a food processor
or blender and process until smooth. Strain the soup through a sieve into
a large bowl. Refrigerate for at least 3 hours, or until thoroughly chilled.
4. Serve the soup:  Pour the soup into bowls and garnish with the cherries
and mint sprigs.
 

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