Ingredients:

•       6   lg           Eggs, Separated
•    1/2   c            Sugar
•    1/4   c            Plus 2 Tbls Water
• 3 1/2   pt           Heavy (Whipping) Cream
• 3 1/2   c            Tart Or Sweet Cherries,

                         -Pureed

Direction:

   Place the whites in the refrigerator and the yolks in a large stainless
   steel bowl and set aside.

   In a heavy saucepan, combine the sugar and water.  Mix until dissolved and
   place on high heat.  Boil for 2 to 3 minutes.  When clear and the sugar is
   completely dissolved, remove from the heat and quickly whisk into the egg
   yolks.  With a had mixer, beat this mixture on high speed for for 5 to 8
   minutes or until stiff and shiny. Set aside.

   whyip the cream until stiff peaks form and set aside.  Whip the egg whies
   to form stiff peaks and set aside.

   Add the pureed cherries to the egg yolk mixture and blend well. Fold in the
   whipped crea and then the egg whites.  Pour into individual serving dishes
   or a large bowl and quikcly refrigerate for at least 2 hours, longer if
   possible.  Serve with whipped cream or nuts as a garnish.