A few years ago I discovered sour cherries. OMG!!! Sour cherries, where were you all my life? I was out of town for the past few weeks, and I feared that I had missed the all-too-brief sour cherry season, so I was crazy happy when I saw some at Arbor Farms this past Sunday.
I like to make this fabulous sour cherry cobbler, but this time I wanted to try something different.
This utterly simple soup is best with sour cherries, but you can make it with sweet cherries, too. Mark Bittman says if you use sweet cherries, then reduce the sugar by a tablespoon or so. I'm thinking a dash of lemon juice would be a good addition, too, to add that tangy note.
from How To Cook Everything by Mark Bittman
2 lb sour cherries
1 tsp cornstarch mixed with 2 tsp water
1/4 tsp cinnamon
1/4 C sugar, or to taste
1 tsp grated lemon zest
sour cream or plain yogurt (optional)
mint for garnish (optional)
Pit cherries and put in medium saucepan with just enough water to cover — 2 cups or less. Add the cornstarch mixture, salt, and cinnamon. Cook over medium heat, stirring occasionally, until cherries are very soft, 10 - 15 minutes.
Add sugar to taste and lemon zest. Puree mixture, if desired. Chill and serve cold with dollops of sour cream or yogurt, if you like, along with a mint sprig or some chiffonaded mint.