Makes a delicious and easy soup course for those hot summer Shabbos lunches.
16 oz cherries
1 cinnamon stick
½ tsp cloves
¼ cup orange juice
1 cup can peaches
Drain the cherries and set aside. Place liquid from can of cherries in a medium saucepan. Add cinnamon stick and cloves. Simmer over medium heat 5 minutes. Let cool.
Pour the contents from the saucepan into a blender. Add the cherries, orange juice and peaches. Blend until smooth.
Cover and refrigerate until well chilled, at least 1 1/2 hours.