Cherries With Sabayon Brule

• 4 cups pitted fresh cherries (about 2 pounds cherries)
• 3/4 cup muscat de Beaumes-de-Venise
• 6 egg yolks
• 1 tablespoon cold water
• 1/2 cup sifted confectioners' sugar
• 1/4 cup, packed, light-brown sugar

1. Combine the cherries and the wine in a large saucepan.
2. Slowly bring to a boil; then, remove from heat and drain the cherries in a sieve over a bowl to catch the cooking liquid.
3. Divide the cherries among 4 shallow flame-proof ramekins.
4. Set aside.
5. Whisk egg yolks, water and sugar together in the top of a double boiler.
6. Whisk over simmering water until eggs are frothy.
7. Gradually whisk in reserved liquid from cherries.
8. Continue to cook until the mixture thickens to the consistency of custard.
9. Remove from heat, and set the pan in a bowl of ice and water.
10. Continue whisking until the mixture is cool.
11. The custard can be prepared in advance up to this point and refrigerated.
12. Preheat a broiler.
13. Just before serving, cover the cherries with the custard mixture.
14. Press the brown sugar through a sieve, and evenly dust the top of each ramekin.
15. Place under the broiler for about 2 minutes, until the sugar has melted.
16. Serve at once.

fresh cherries, venise, egg yolks, cold water, sugar, lightbrown sugar

Taken from cooking.nytimes.com/recipes/5536 (may not work)