Meyer lemon cream with Amarena style cherries recipe

Ingredients

• 2½ cups heavy cream
• 1 vanilla bean, split and scraped
• ¼ teaspoon salt
• ¼ cup sugar
• 3 tablespoons honey
• 1 tablespoon Meyer (or regular) lemon zest
• ½ cup freshly squeezed Meyer (or regular) lemon juice

• ½ cup sugar
• ½ cup cherry juice or water
• 2 teaspoons freshly squeezed lemon juice
• 1 stick cinnamon
• ½ teaspoon vanilla extract
• Pinch salt
• 3 tablespoons Amaretto liqueur
• ¼ pound dried, pitted sour cherries

For the Meyer Lemon Cream
1. In a small saucepan, bring heavy cream, vanilla bean, salt, sugar, honey, and lemon zest up to a boil. Remove from the heat, cover, and let steep for 20 minutes. Gently stir in lemon juice and strain cream mixture. Transfer into individual ramekins and refrigerate for a minimum of 5 hours, until thickened and chilled through. These can be made a day or two ahead of time.
For the “Amarena-style” Cherries
2. Bring all ingredients up to a boil and reduce to a simmer. Simmer uncovered for 7 to 10 minutes, until the liquid reduces and becomes syrupy. It should coat a spoon but will also thicken as it cools. Refrigerate until chilled.
3. Serve the chilled Meyer lemon cream topped with a small spoonful of the cherries.