• Cooking Time: 5 minutes
• Servings: 36
• Preparation Time: 35 minutes
• 36 ripe bing cherries, pitted
• 8 oz (Solo) almond paste
• 2 Tbs black cherry concentrate
• 10 oz 72% (E. Guittard) chocolate couverture, chopped

1. Stir almond paste and black cherry concentrate together till marbled nicely.
2. Carefully stuff ripe cherries with the resulting 'cherry marzipan.'
3. Chill briefly.
4. Meanwhile, gently melt couverture and keep melty over warm water.
5. Carefully dry each filled cherry before dipping to coat or partially reveal the cherry, as you like.
6. Plate and enjoy immediately. These are ephemeral delights!

Juicy red, ripe bing cherries herald summer with a flourish. These beauties are stuffed with cherry marzipan then dipped in fine courveture, just perfect after a lazy picnic lunch by the lake.