Morellos are sour cherries; they may be either light red or dark, almost black, red. Any other sour cherries may be substituted. To be used safely, cherry pits and stems must be combined wiht the other ingredients and cooked as soon as they are removed from the cherries. Crush a few of the cherry pits, then put all the pits and stems into a pan with the wine, sugar, cinnamon stick and the juice of both lemons and peel of one. Simmer for 5 minutes, then leave to steep for at least 15 minutes. Strain, bring back to a boil and add the cherries and their juice. Remove from the heat immediately and allow to cool to tepid. Stir in the brandy. Put the sour cream into a tureen, then gradually pour in the cherry soup, mixing thoroughly. Serve chilled.
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|Serving Size: 1 Serving (1060g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 613 (41%)|
|Amt Per Serving||% DV|
|Total Fat 68.1g||91 %|
|Saturated Fat 39.7g||198 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 179.4mg||55 %|
|Sodium 277.1mg||10 %|
|Potassium 491.7mg||13 %|
|Total Carbohydrate 159.9g||47 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 159.9g|
|Protein 7.1g||10 %|
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Calories per serving: 1503
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