Kersensoep

Ingredients (serves 4)

• 500 g cherries in light syrup, pitless
• 250 ml + 100 ml red wine
• 2 tsp cinnamon
• 2 cloves
• some lemon juice
• 8 "bitterkoekjes" (macaroons)
• 25 g sugar
• 1 tbsp corn flour

Preparation

1. Bring the cherries, 250 ml wine, cinnamon, cloves and lemon juice to boil in the syrup, then simmer for app. 15 minutes.
2. Meanwhile, soak the macaroons in 100 ml wine.
3. Remove the cloves from the cherry/wine mixture, then mash the cherries and add them back to the soup.
4. Add the sugar to the soup and bring back to boil.
5. Mix the corn flour with some water, then stir into the soup to bind.
6. Place 2 macaroons in each dish, then pour the soup over them.

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