Fruit Salad with Cherries

You should cook the sour cherries in advance: To begin, rinse and pit the cherries – in detail, then cut them in half, sprinkle with the sugar and let them draw juice for about an hour. When the sour cherries have drawn juice, transfer them to a small saucepan and fill with enough water to just cover them. Bring to a boil and steep at a moderate temperature for 5 minutes, then cool. Pour the juice through a sieve and leave it open until it becomes a slightly thick cherry syrup, which you then pour over the cherries again. When this has cooled down again, you can finish cooking the fruit salad.

Remove the pits from the cherries, but whole. Cut the honeydew melon in half, scrape out the seeds with their lining, peel them off, and cut the flesh into cubes the size of the knapp cherries. Rinse the nectarines and cut them into large cubes on the spot. Toast the flaked almonds in a dry frying pan with a heavy bottom over medium heat until golden, cool. Just before serving, mix the whole thing together with the morello cherries – of course, vanilla ice cream goes very well with this, or simply semi-solid whipped cream with bourbon vanilla sugar.

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