Summer time in Traverse City means Cherry Festival and lots of fresh fruit. I found an amazing deal on Cherries raised right here in town and bought some to make this amazing German treat. Kirsche Suppe is meant for a hot Summer day when all you want to do is melt in the heat. While it is not blistering hot here at the moment, the cherries are right and that means its time to embark on a new food adventure.
I chose an auslese for the wine because a red with dark cherries seemed to heavy. This one from Jacob Eisling has some pear and apple flavors and is rather sweet on its own and meant that I would not use as much sugar to mask the bite from the skins and the pit. I would also use an auslese and honey if using a tart cherry for the same reasons. The auslese gives recipes a little more fullness than a straight white wine might.
- 1 Cup Auslese
- 2 Cups pitted sweet dark cherries
- 1 ½ TBS Breitsamer honey, rapsflower
- 1 Cup water
- ¼ tsp corriander
- ¼ tsp cardamom
- 2 Cups cream
First pit the cherries, reserving the pits in a sauce pan. Add 1 cup water and bring to a boil. Reduce heat and simmer for 5 minutes.
Add the wine, honey and spices. Boil the mixture until the cherries begin to breakdown. Then reduce the heat and simmer on medium low for about 20 minutes. If too much liquid evaporates add a bit more water.
Remove from the heat and cool for a few minutes. In your choice of food processor or mill, spoon in most of the mixture and blend smooth then return to the pan and stir. To add the cream without curdling spoon some warm mixture into the cream. Keep adding to the cream until the temperature is close to the cooled mix. Then mix it all together.
I like a creamy mix that is almost like melted ice cream but you can use as much or as little cream as you like.