A Very Cherry Mess

An impressive and delicious cherry and almond dessert modeled after the classic Eton Mess. Super easy to assemble and even easier to inhale!

INGREDIENTS

FOR THE CHERRY COMPOTE

• 1 pound fresh cherries stemmed and pitted
• 1/4 cup sugar

FOR THE CANDIED ALMONDS

• 1 cup almonds sliced
• 1 tbsp sugar
• 1 tbsp water
• pinch of salt

FOR THE WHIPPED CREAM

• 2 large egg whites at room temperature
• 2 tbsp sugar
• 4 tsp amaretto

INSTRUCTIONS

FOR THE CHERRY COMPOTE

1. Put the cherries in a saucepan with the sugar and add a pour of red wine, just enough to make a film on the bottom of the pot. (You can also use water, adding just a tablespoon.) Heat the cherries over medium heat, covered, checking and stirring them frequently until they are completely cooked through and softened, about 10 minutes. (As they cook, they can foam up and spill over – so be sure to keep a close eye on them.) Transfer the cherries to a bowl and set aside, or refrigerate until ready to use.
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