Cherries with Kirsch and Sorbet
Use this simple recipe with other favorite fruits and sorbets.
SourceMartha Stewart Living, June 1995
1 pound fresh Bing cherries, halved and pitted
2 tablespoons kirsch
2 tablespoons sugar
1 pint lemon sorbet
In a small bowl, toss together cherries, kirsch, and sugar. Let stand until cherries soften and become juicy, about 1 hour.
Place a large scoop of sorbet in each of four chilled wine goblets or dessert glasses. Spoon cherries over, and serve immediately.