Recipes

"Rinse the cherries and remove their stems.

Drain and dry thoroughly.

Place them in a large saucepan with the sugar and kirsch.

Place over medium heat, bring to a boil and let cook for 15 minutes.

Cut the bread into 1/2-inch-thick rounds.

Melt 1 1/2 to 2 tablespoons of the butter in a skillet.

When hot, add as many of the bread rounds as will fit comfortably in the skillet and sauté until browned on both sides.

Remove and set aside to drain on paper towels.

Continue in this manner, adding more butter if necessary, until all the bread rounds are browned.

Divide the bread slices among six large shallow serving bowls.

Test a cherry for doneness: it should crush easily between your fingers.

In a small bowl, combine the cornstarch and water.

Using a slotted spoon, remove the cherries from the pan.

Add the cornstarch mixture to the pan, stirring vigorously over low heat to thoroughly mix and bind the cherry liquid.

Return the cherries to the pan for a few seconds.

Ladle the soup over the toasted bread slices in the soup bowls."