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François Payard's Spiced Cherry Soup

 

 

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La Belle Cuisine

 


Spiced Cherry Soup


iconicon
Simply Sensational Desserts:
140 Classics for the Home Baker
from New York's Famous Patisserie and Bistro
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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

Alibris 

“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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