Berries in fresh cherry syrup

Serves 4

1 pound cherries, pitted
½ cup sugar
1 pound strawberries, hulled and halved
1 pint raspberries
½ pound blueberries
1 tablespoon fresh lemon juice

Lemon sorbet, fromage blanc, or whipped cream, for serving

Combine the cherries, sugar, and 1 ½ cups water in a large saucepan. Cover and bring to a boil over high heat. Lower the heat and simmer, stirring occasionally, until the cherries soften, about 10 minutes.

Transfer to a large bowl and let cool to room temperature. Gently stir in the strawberries, raspberries, blueberries, and lemon juice. Let stand for at least 30 minutes or refrigerate, covered, for up to one day.

Serve topped with lemon sorbet, fromage blanc, or whipped cream.

Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten. Copyright © 2011.  Published by Clarkson Potter, a division of Random House, Inc