A Carpaccio is usually made with raw beef. Sometimes lamb, seafood, beets, and pineapples have been used for a Carpaccio. This version uses sliced cherries! Carpaccio was named after an Italian painter whose paintings were famous for their red sunsets so the color of the cherries, reddish, fits in with a Carpaccio color theme! I boiled the cherries just briefly to have their natural sweetness become more intensified. The cherries are thinly sliced into rounds to keep with the traditional oval shape of a Carpaccio. A cherry sauce reduction is used, then a diced raw cherry and mint mixture is added to a dollop of creme fraiche on the top. My aim was to have the flavor of the cherries remain dominant in this dessert.

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