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4 to 6
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
This is among the best no-fat desserts ever—somewhere between a soup and a salad. It begins with the un usual step of making a “stock” from crushed cherry pits, a worthwhile and not at all difficult exercise, which lends a distinct bitter-almond flavor to the finished product. It ends with a gorgeous, completely irresistible mélange of summer fruit, not all of which need be red.
Use fresh sour cherries if you can get them, but don’t give it a moment’s thought if you cannot. The comb