Sound like just about the least appealing dessert you’ve ever encountered? That’s exactly what I thought when I was offered it in Istanbul. But you know what? I crave it. Whenever you have good cherries, sweet or sour, this is worth considering. And the most difficult part is pitting the cherries.

　　

Ingredients

makes 4 servings

　　1 1/2 pounds fresh cherries, sour or sweet

　　Sugar to taste

　　Juice of 1/2 lemon, or to taste

　　Four 3/4-inch-thick slices good French or Italian bread (if the bread is small, use 8 or even 12 slices)

　　Butter as needed

　　Sweetened whipped cream for serving, optional

　　

Step 1

Pit the cherries over a bowl to catch as much of the juice as you can. Combine the cherries and juice in a saucepan with 1/4 cup sugar and 1 cup water. Bring to a boil, then simmer until the cherries are tender, about 15 minutes. Taste and add more sugar if necessary, along with lemon juice to taste. Cool for 15 minutes or so.

　　

Step 2

Put the bread on a baking sheet and dot with butter; sprinkle lightly with sugar. Run under the broiler (or use a toaster oven) until the butter and sugar both melt.

　　

Step 3

Divide the bread among 4 plates. Spoon some of the cherry juice over each piece and let soak in for a few minutes. Top with the cherries and, if you like, some whipped cream.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.