Method

• 1. Clean and drain the cherries. Remove the stems.
  
  2. Place cherries in a sauce pan with sugar and kirsch. Bring to a boil over medium heat and cook for 15 minutes.
  
  3. Melt 1 1/2 tablespoons of butter in a skillet. Add bread slices and sauté until browned on both sides. Drain with paper towel.
  
  4. Add more butter if needed to brown all the slices.
  
  5. In a bowl, blend 1 tablespoon of cornflour and 1 tablespoon of water.
  
  6. Remove the cherries from the pan, using a spoon. Add to the pan the mixture of cornflour and water. Stir well over low heat for a few minutes.
  
  7. Return the cherries to the pan for a few seconds.
  
  Serving: Put the bread slice in a bowl. Pour the soup over the bread.