1 3/4 cups
granulated sugar, plus 2 tablespoons, divided
zested and juiced, divided
sweet cherries, pitted
1 3/4 cups
pure vanilla extract
butter in a small pan over medium heat. Stir in 3/4 cup sugar and 2 tablespoons lemon juice with a silicone spatula. Increase heat to medium-high and bring the mixture to a boil. Resist the temptation to stir once it starts to boil; swirl the pan gently if it seems to be cooking unevenly. As it boils, the mixture will become foamy and change color from beige to amber brown. Remove it from the heat once it turns amber. Immediately pour the caramel into the prepared pan. Set aside to cool for about 8 to 10 minutes Place the cherries in a single layer on top of the caramel with the pitted sides facing up.
butter, 1 cup plus 2 tablespoons sugar, and lemon zest. Beat on medium-high with the paddle attachment until light and fluffy, about 3 to 5 minutes Add the egg yolks one at a time, scraping down the sides of the bowl occasionally, and then mix in the remaining lemon juice and the vanilla.
In a medium bowl, combine the cherries, almond extract, coconut milk and sweetener if using. Or drizzle some ontop of the crisp after it comes out of the oven which is what I did for the rest of the family
No, she doesn’t try to shove every cherry she can get to in her mouth, disregarding any human life barring her way, but I promise you that hearing “can I have all the cherries when you’re done shooting” a thousand times per minute during the entire duration of the drink prep and shoot is infinitely worse