Bing cherry season is the time to dip into the cherry baskets -- or to dip the cherries themselves into one or more of the four easy dipping sauces suggested here. No cherry pitting needed before serving.

Crimson and juicy, Bing cherries are often the most fun eaten straight out-of-hand. But let's be versatile. Trying out these sauce combinations could be a self-indulgence, or the occasion to make a treat for others, family or guests. Serving cherries this way is conducive to leisurely dining and convivial conversation.

Filling a big bowl with the fruit, and placing a choice of dips around it, would make a colorful centerpiece not only for dessert but also for a bridal shower, afternoon tea, weekend brunch or outdoor barbecue.

Cherry tips: It's best to eat cherries as soon as you can after buying them, but they will keep up to two days if refrigerated.

Four cherry dipping sauces:

This one has a Sunday brunch flavor.

Ginger Orange Creme Fraiche

1/2 cup creme fraiche

3 tablespoons honey

2 tablespoons orange-juice concentrate

1 teaspoon finely chopped fresh ginger

Cherries for dipping

In a small bowl, whisk together all ingredients, except cherries. Cover and chill until ready to serve.

Makes about 1 cup.

Per serving (2 tablespoons): 75 cal., 0 g pro., 6 g fat, 7 g carbo., 20 mg chol., 0 g fiber, 5 mg sodium.

Cherries and chocolate are a classic dessert combination.

Cherry Chocolate Sauce

1/2 cup heavy cream

2 tablespoons butter

4-ounce bar German sweet chocolate, chopped

2 tablespoons Kirsch (cherry brandy)

Cherries for dipping

Heat cream and butter in a small saucepan over low heat. Add chocolate and simmer, stirring frequently, until melted. Stir in Kirsch. Pour into a small bowl and let cool.

Makes about 11/4 cups.

Per serving (2 tablespoons): 120 cal., 1 g pro., 10 g fat, 8 g carbo., 20 mg chol., 0 g fiber, 30 mg sodium.

This smooth sauce has a delicately nutty flavor.

White Chocolate Almond Sauce

1/2 cup heavy cream

2 tablespoons butter

4-ounce bar white chocolate, chopped

2 tablespoons Amaretto liqueur

Cherries for dipping

Heat cream and butter in a small saucepan over low heat. Add white chocolate and simmer, stirring frequently, until melted. Stir in Amaretto. Pour into a small bowl and let cool. Makes about 1 1/4 cups.

Per serving (2 tablespoons): 130 cal., 1 g pro., 10 g fat, 8 g carbo., 25 mg chol., 0 g fiber, 40 mg sodium.

The simplest prep of all has a sweet wine overtone.

Marsala Cream

1/2 cup heavy cream

2 tablespoons powdered sugar

1 tablespoon Marsala

Cherries for dipping

Beat cream and powdered sugar in a small bowl until soft peaks form. Add Marsala and beat until stiff peaks form. Makes about 1 cup.

Per serving (2 tablespoons): 60 cal., 0 g pro., 6 g fat, 2 g carbo., 20 mg chol., 0 g fiber, 5 mg sodium.

(Recipes developed for AP by the California Bing Cherry Promotion Group)

Chocolate Waffles With Poached Cherries

(Prep and cooking time 1.25 hours)

2 pounds fresh cherries, rinsed and pitted

.75 cup plus 2 tablespoons granulated sugar

1/3 cup orange juice

2 tablespoons lemon juice

1 vanilla bean, split lengthwise

8 ounces mascarpone cheese

.5 cup whipping cream

1 teaspoon vanilla

1 cup all-purpose flour

.25 cup unsweetened cocoa

2 teaspoons baking powder

.25 teaspoon salt

1 large egg

1 cup milk

3 tablespoons melted butter

Cooking oil spray

Powdered sugar

In a 3- to 4-quart pan over medium heat, stir cherries, .5 cup granulated sugar, orange juice, lemon juice and vanilla bean until cherries are juicy and sugar is dissolved, 3 minutes. Adjust heat to maintain a simmer; stir occasionally until cherries are soft, about 10 minutes. Remove from heat; if making up to 2 days ahead, cover and chill (reheat before serving).

Meanwhile, in a bowl with a mixer on low speed, beat mascarpone, cream, vanilla and 2 tablespoons granulated sugar until soft peaks form. Cover and chill up to 2 days (if needed, whisk to thicken before serving).

In another bowl, mix .25 cup granulated sugar and the flour, cocoa, baking powder and salt. In a bowl, beat egg to blend with milk and butter. Stir into flour mixture until evenly moistened.

Turn a waffle iron to high heat; spray both sides lightly with cooking oil spray. When hot, add about 1.25 cups batter; close iron and cook until waffle is well browned, about 9 minutes. Remove waffle; keep warm on a baking sheet in a 200 F oven up to 15 minutes. Repeat to cook remaining waffles.

Place a waffle on each of 6 dessert plates; sprinkle with powdered sugar. Top with cherries and juice (discard vanilla bean), then mascarpone cream.

Makes 6 servings.

Nutrition information per serving: 632 cal., 10 g pro., 33 g fat (20 g saturated), 78 g carbo., 3.7 g fiber, 376 mg sodium, 110 mg chol.

(Recipe from Sunset magazine, June issue)