-JUDI M. PHELPS (G.PHELPS1) 2 1/2 c ;water

3/4 c Superfine sugar

1 3-1/2 inch cinnamon stick

4 c Sour cherries; pitted or

2 cn Water-packed sour cherries;

-drained* 1 tb Cornstarch

2 tb ;water

1/3 c Dry red wine

1/3 c Heavy cream

1/3 c Cherry Heering; chilled **

Mint sprigs Sour cream (optional) *Fresh cherries are a lot of work but really do taste better than the canned variety. **Other cherry flavored liqueur can be used such as Cherry Brandy but Cherry Heering works the best. Bring water, sugar, cinnamon stick and cherries to a boil. Simmmer 30 minutes if using fresh cherries, 10 if using canned. Mix together cornstarch and 2 tablespoons water, stir into cherries and cook and stir until clear and slightly thickened. Remove about 1 cup of cherries and some juice; puree in blender and return to rest of soup. Cool, add wine and cream, blend well and chill thoroughly. Just before serving add Cherry Heering or other type of cherry liqueur. Serve in chilled bowls garnished with mint and dollops of sour cream. SOURCE: The Whole World Cookbook.