As a variation to Ishbel's recipe, I thought I might post a recipe for cherry soup that I have.
I found that you could serve this both as an entree or a dessert depending on how much sugar you use and by using different types of wine. You could use perhaps a rose when serving it as a dessert and perhaps something a bit more gutsy and tannic when serving it as an entree.
500g stoned cherries
2 cups red wine
2 cups water
1/4 cup sugar
1 tbsp lemon juice
1/2 tsp grated lemon rind
2 tsp cornflour
Combine cherries with red wine, water, sugar, lemon juice and rind. Simmer, in an enamel or glass saucepan until cherries are soft. Blend or puree.
Mix cornflour with a little cooled syrup and cook again, to thicken slightly for 2 or 3 minutes.
Serve hot or cold with fresh or sour cream.