Cherries
Giclee Print
Brookshaw, George
Buy at AllPosters.com
|
|
La Belle Cuisine -
More Fruit Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith,"
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
|
Recipe of the Day Categories:
Recipe Home
Recipe Index
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif)
Cherries
Art Print
Du Monceau, Henri
Buy at AllPosters.com
|
|
Your patronage of our
affiliate partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Cherry, Close-up of Red Fruits with Stalks
and Covered in Water Drops
Photographic Print
Mccaffrey, Susie
Buy at AllPosters.com
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
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.
Featured
Archive Recipes:
Cold Fruit Soups
Life is just a
bowl of cherries...
Rhubarb Soup with
Citrus Sorbet
Spiced Red-Wine Fruit Soup with
Candied Orange
Index
- Fruit Recipe Archives
Index - Miscellaneous Dessert
Recipes
Daily Recipe
Index
Recipe Archives Index
|
