A quick, simple cherry concoction created by Vong pastry chef Serge Decrauzat to accompany some of his slightly sour desserts, like Lemon Yogurt Sorbet.
Ingredients
1poundcherries, stems and pits removed and reserved
Crack the cherry pits by smacking them lightly with a hammer or the bottom of a saucepan; you don’t need to pulverize them, just to expose their centers. Place them in a pot with ½cup water, the stems, and the sugar. Bring to a boil, then cook for 2 minutes, cover, and cool whi