Traditionally prized in North Africa, it is used to flavor gazelle horns; in Lebanon, it is used to make café blanc, a hot water sweetened with honey; and in Provence, it adds a typical southern flavor to brioches, fougasses and cookies. Today, it is gaining ground among French pastry chefs. The proof is in these 5 favorites from the editors.
Round and shiny, ranging in color from blood-red to the lightest orange, sweet but also sometimes tart and sour, often coming in pairs, cherries catch everyone's eye... And awaken the sweet tooth, as well as childhood memories.