Cool Cherry Soup

Directions

Stone and stalk the cherries with a stoner, then halve them.

Or, halve the cherries with a knife and remove stones.

Put about half the stones into a strong polythene bag and crush with a mallet.

Put the crushed stones, whole stones and stalks in a saucepan.

Add wine, cinnamon stick, sugar, lemon peel and juice and water.

Bring to the boil, cover and simmer for 10 minutes.

Strain and return to the pan with three-quarters of the cherries and simmer for 5 minutes, until softened.

Purée in a blender or food processor.

Cool, then whisk in cream, and brandy if desired, then chill until ready to serve.

Serve garnished with the reserved cherries.