An adaptation of a classic Hungarian dish, this slightly sweet soup makes an elegant first course for an early-summer dinner.
6 TO 8 SERVINGS
12 |
whole allspice |
12 |
black peppercorns |
8 |
whole cloves |
1 |
3-inch cinnamon stick |
1 |
750 ml bottle rosé |
2 |
cups water |
⅓ |
cup sugar |
2 |
pounds cherries, stemmed and pitted |
1 |
tablespoon balsamic vinegar, plus more to taste |
¼ |
teaspoon almond extract |
¾ |
cup crème fraîche or yogurt, plus more for serving |
Cut a piece of cheesecloth about 5 inches square. Place the allspice, peppercorns, cloves and cinnamon in the center. Bring the corners together and tie the packet closed with a piece of string. (Alternatively, you can place the spices in a large tea ball.)
Bring the wine, water and sugar to a simmer in a large saucepan over medium heat and add the spice packet. Cook until the wine loses its raw alcohol smell and mellows in flavor, about 15 minutes. Cooking gently will help the wine retain its delicate fruitiness.
Add the cherries and simmer gently until slightly soft, about 15 minutes. Remove the pan from the heat and stir in the balsamic vinegar and almond extract. Taste and adjust the vinegar; the soup should be slightly sweet, but with a definite tart backbone. Transfer to a lidded bowl and refrigerate until well chilled, at least 4 hours.
Just before serving, discard the spice packet and add the ¾ cup crème fraîche. Replace the lid and shake gently to mix well. The soup should be lightly creamy and pale pink.
Ladle the soup into chilled bowls and garnish each bowl with a small dollop of crème fraîche swirled into the center. Serve.