I freeze Bing Cherries when they are in season and this is a fun dessert to put together. Using two cups pitted, sliced in half fresh cherries, add 2 tablespoons corn syrup and gently stir, refrigerate. For the Lemon cream topping I use 2 cups heavy cream, dash of sugar, 1/2 teaspoon vanilla extract, 2 whole lemons (juice , zest of one) and whip until combined-refrigerate 30 minutes.
To assemble using a glass square dish add cold cut cherries, smooth out the top, add lemon cream on top, zest.
Love this easy dessert!