July 01, 2007

Small, juicy, ruby-red sour cherries are excellent for baking because, unlike sweet cherries, they retain their shape as they cook. When fresh sour cherries are available in summer, Marc Meyer, the chef-owner of Five Points, Cookshop and Provence in New York City, picks them up at the Greenmarket and—after roasting them with sugar and lemon—bakes them into delectable puff pastry turnovers.

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