Meyer lemon cream with Amarena style cherries recipe

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  • Yield: 6 Servings


For the Meyer Lemon Cream
  • 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
For the “Amarena-style” Cherries
  • 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
How to Make It
    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.
  2. For the “Amarena-style” Cherries
  3. 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.
  4. Serve the chilled Meyer lemon cream topped with a small spoonful of the cherries.

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