Bing!

I'm not talking about the new search engine by Microsoft.

I'm talking sweet but tart deep red cherries. I love eating them straight out of the fridge, but as a pastry chef I have to think of ways of dressing them up and featuring them in desserts. A classic French application would be to make a Clafoutis, which is a tart with a custard and cherries (pit and all) filling baked in it. It can be quite hazardous for the teeth; and could explain a lot about french people and bad teeth.

This week I did a chilled "soup" of Bing cherries with yogurt "cream" and a red wine poached cherry. Simple and refreshing as a palate cleanser before the dessert course.