There is something quite decadent about cherries.   In Australia, leading up to Christmas, cherries are in season.  They look wonderful on the table.  So festive.  As lovely as cherries are to eat when fresh, I really think they come into their own when they are cooked.

As a child, my mother would often make kirsch Suppe (cherry soup) or compote.  It’s delicious served cold on a hot day as a dessert, breakfast or a refreshing afternoon snack.  The cherries can be pitted or un-pitted, depending on time.

Rather than reaching for a commercial snack or complicated dessert, try some cherry soup or compote.

And don’t be put off by it being called a “soup”.  A soup is just food in a liquid, only in this case I think it sounds better in German “Kirsch Suppe”.

ThIs is how I do it.

Kirsch Suppe