- 1 lb. fresh sweet cherries, rinsed
- 2 cups heavy or whipping cream, preferably not ultra-pasteurized
- 3 Tbs. confectioners’ sugar
Set aside 6 whole cherries (with stems if they’re still attached) and pit the rest. Combine the pitted cherries and 1 Tbs. of the confectioners’ sugar in a food processor and purée; they will be slightly chunky. Whip the cream with the remaining 2 Tbs. confectioners’ sugar until medium peaks for...