Cold Spiced Cherry Soup

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Los Angeles Times


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This slightly sweet soup is an adaptation of a classic Hungarian dish. It makes an elegant first course for an early-summer dinner.

8 whole cloves

12 whole allspice

1 (3-inch) cinnamon stick

12 whole black peppercorns

1 (750-ml) bottle rose wine

1/3 cup sugar

2 pounds cherries, stemmed and pitted

1 tablespoon balsamic vinegar

1/4 teaspoon almond extract

3/4 cup creme fraiche or yogurt, plus 1/2 cup more for serving

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