Yesterday I found some deep dark red organic bing cherries at the market, and decided it was about time to make a favorite of mine: chocolate-dipped cherries. I had a little ganache left over from preparing the truffle bits for that absinthe ice cream, too, which shortened an important step. All I had to do was to soften it in a bowl over hot water, stir in a little ruby port (I was out of kirsch) and then stir it over an ice bath. Voilà--a filling for the space that would be left when I pitted them, which would remain soft when refrigerated.
The trick is to pit the cherries from the side, leaving the stem in place. Then I prepare a parchment cornet, fill it with the ganache, and pipe the creamy stuff into the cherry's juicy core. After that, it's just a matter of dipping the cherries in tempered couverture and letting them set.