Cold Cherry Soup with Mango

• 2 cups fruity red wine, preferably pinot noir or Beaujolais
• 1 cup sugar, or to taste
• 1 1/2 pounds cherries, washed and stemmed, or 1 pound cherries and 1/2 pound kumquats, halved and seeded
• 1 mango, peeled and cut into 1/2-inch dice
• 1 cup creme fraiche, sour cream or yogurt, or to taste

1. Combine wine, sugar and 1/2 cup water in a pot large enough to fit cherries and bring to a boil, stirring, until sugar dissolves.
2. Simmer about 5 minutes longer, until the strong aroma of alcohol goes away.
3. Add cherries, and kumquats if using.
4. Adjust heat so mixture simmers steadily.
5. Cook until cherries are quite tender, 10 to 15 minutes.
6. Taste and add more sugar if you like.
7. Pour into bowl to cool, then refrigerate.
8. (Or, to speed it up, place bowl in larger bowl filled with ice water; stir, adding ice as necessary.)
9. Divide cherries and broth among 4 bowls, garnish with mango and dollop of creme fraiche or sour cream, and serve.

fruity red wine, sugar, cherries, mango, creme fraiche

Taken from cooking.nytimes.com/recipes/8424 (may not work)