Instructions: A little plain yogurt or cream, optional garnish

To prepare fresh cherries: Dissolve sugar in water. Add cherries and cook for 5 minutes. Remove cherries; reserve liquid in pan.

Combine lemon juice, cornstarch and pectin powder; add to 2 cups cherry liquid, bring to boil and cook at medium heat for 5 minutes, until thick. Remove from heat and add to cherries; mix well and set aside.

Drain canned cherries or cherry pie filling; reserve liquid.

Preheat oven to 375 degrees.

To prepare meringue "clouds": Whip egg whites until they form soft peaks. Add sugar gradually and continue whipping until peaks become stiff.

Make 4 or 6 mounds on ovenproof dessert plates or on a baking sheet. Toast in oven until pale golden color, 2 or 3 minutes; or use a blow torch to crisp meringue.

With drained cherry liquid, make a small pool on each dessert plate and decorate with a drizzle of yogurt or cream, if desired.

Place meringue "clouds" on the plates, and top with prepared cherry sauce.

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