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Brookshaw, George
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François Payard's Spiced Cherry Soup



 Stonewall Kitchen, LLC

"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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Bowl of Cherries and Two Glasses of White Wine
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Cherry, Close-up of Red Fruits with Stalks and Covered in Water Drops
Cherry, Close-up of Red Fruits with Stalks and Covered in Water Drops
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Mccaffrey, Susie
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Spiced Cherry Soup

Simply Sensational Desserts:
140 Classics for the Home Baker
from New York's Famous Patisserie and Bistro
2000 IACP Award Winner - Bread, Other Baking, Sweets
François Payard with Tim Moriarty and Tish Boyle
1999, Broadway Books, a division of Random House, New York


“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

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

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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Cold Fruit Soups
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Candied Orange

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