Recipes by Arlene

• 1 cup dried cherries
• 1 cup sweet vermouth
• 1 (12 oz.) bag semi-sweet chocolate chips
• ⅓ cup bourbon whiskey
• 2 tbsp. butter
• 3 eggs, separated

In a small bowl, pour vermouth over cherries to rehydrate. Macerate for 30 minutes or until cherries are plump. Meanwhile, using a double boiler, melt butter and chocolate together. Remove melted chocolate from heat and stir in whiskey. In a separate bowl whisk egg yolks, then slowly add in thirds to the melted chocolate. In a large bowl, whip egg whites to stiff peaks. Whisk one-third of the whites into the chocolate, then gently fold in the remainder. Pour into 4 individual serving dishes and refrigerate for at least 2 hours. Remove dishes from the refrigerator, top with macerated cherries and serve.