Red wine cherry soup with mascarpone

Plump cherries bursting in the mouth, swimming in a glossy, reduced red wine syrup. Cinnamon and lemon zest balance the sweetness, while mascarpone adds a cold, creamy contrast.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 525
• Protein: 5 g
• Carbs: 53 g
• Fat: 23 g

Ingredients

• 500 ml Red wine ( full-bodied )
• 100 g Brown sugar ( powdered )
• 1 piece Cinnamon stick ( whole )
• 1 piece Citrus limon (L.) Burm. f. ( zest removed in strips )
• 1 tbsp Corn starch ( diluted in a bit of water )
• 250 g Mascarpone cheese ( very cold )
• 600 g Fresh cherries ( washed and stemmed )

Instructions

1. Fruit preparation

   Pit the cherries over a bowl to catch all the juices. Keep the fruits whole.

2. Syrup infusion

   In a saucepan, pour the red wine, brown sugar, cinnamon stick, and lemon zest strips. Bring to a boil and reduce by half until the liquid becomes syrupy and coats the back of a spoon.

3. Poaching and thickening

   Add the cherries to the simmering syrup. Dissolve the cornstarch in a bit of cold water and stir it in. Cook for 3 minutes: cherries should stay firm but be cooked through. The juice must be glossy.

4. Plating

   Remove the cinnamon and zest. Let cool to lukewarm or completely cold. Serve in bowls with a large dollop of cold mascarpone placed in the center at the last moment.

Chef's tips

• Do not boil the cherries for too long; they must remain whole and not turn into mush.
• If the syrup is too thin, remove the cherries and reduce the liquid on its own before putting them back.
• Use a full-bodied red wine like Merlot or Montepulciano for a deep color.

Storage

Store in the refrigerator for up to 48 hours. Do not freeze.