CHERRY SOUP

• 2-½ cups water

• ¼ cup powdered sugar

• 1-3" cinnamon stick

• 4 cups pitted fresh cherries

• 1-tablespoon cornstarch

• 2 tablespoons water

• ¼ cup sherry wine

• ¼ cup heavy cream

Bring 2 ½ cups of water, sugar, cinnamon stick, and cherries to a boil. Simmer for 30 minutes. In a separate bowl, mix cornstarch and 2 tablespoons water; stir this into the cherry and syrup mixture. Stir over low heat until it slightly thickens. Remove 1 cup of cherries and some juice. Puree the rest of the mixture in a food processor or blender, and then add the cup of whole reserved cherries with juice. Cool. Add wine and cream and blend with a spoon. Chill thoroughly. Serve in chilled wine glasses or add more sugar and serve it with ice cream. Serves 6 to 8