Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

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

  • 1 pound cherries, stems and pits removed and reserved
  • ½ cup sugar
  • ¼

Method

  1. 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 ½ cup water, the stems, and the sugar. Bring to a boil, then cook for 2 minutes, cover, and cool whi