In a large pot, combine the pitted cherries, flour, wine, sugar, cinnamon and the vanilla pod and bring to the boil. Once boiling, turn down the heat and simmer for 15 minutes.
Remove the pot from the heat. Discard the vanilla pod and cinnamon stick and blend the remaining liquid in a blender until almost smooth.
Return the liquid to the pan and bring back to the boil. Remove from the heat and pass through a fine sieve. Set aside to cool.
Once cool, add the lemon juice to the pan and mix.
To serve, divide the soup between 4 bowls and garnish with some toasted almonds, crème fraîche and the reserved cherries.
- 400g pitted cherries, a few reserved for garnish
- 1 tsp plain flour
- 500ml rose wine
- 1 cinnamon stick
- 1 vanilla pod
- 50g soft brown sugar
- 1 lemon, juiced
- 4 tsp crème fraîche
- 4 handfuls flaked almonds, toasted
Total time required
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Recipe kindly provided by Great British Chefs
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