Don’t pit them with a white shirt on.
It was French class and I was making tartelettes aux fruits for dessert. It would have been tartelettes aux fraises but I didn’t have enough, as often seems to be the case with my garden. I used my raspberry crop (in its entirety) and supplemented with cherries. You couldn’t even taste the raspberries anyway.
I topped them with cherry cream, creme de cerise. And I managed to get the mint garnish on the plate which is rare for me. Usually I find the mint/chives/tiny tomatoes/lemon wedges on the counter in the morning having served the meal ungarnished.
