Dried sour cherries from Michigan are becoming a popular ingredient and are now more readily available. They combine beautifully with the liqueurs in the Basque Sabayon.
On a lightly floured board, roll the puff pastry
Put the cherries, orange juice, and water in a saucepot. Cook over medium heat for about 10 minutes until cherries become plump.
Strain the cherries from the juice. Return all of the juice except
Line 2 baking pans with parchment paper, place the frozen puff pastry on the baking pans, and cover with inverted wire mesh baking racks.
Put some of the cherries on top. Spoon some Basque sabayon over the cherries. Sprinkle the remaining
© 1993 Emily Luchetti. All rights reserved.