A Very Cherry Mess

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.)
2. 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.)
3. Transfer the cherries to a bowl and set aside, or refrigerate until ready to use.

FOR THE CANDIED ALMONDS

1. Preheat the oven to 325ºF (160º C.) Spray or lightly coat a baking sheet with vegetable oil.
2. Heat the water and sugar in a skillet until it starts to boil.
3. Remove from heat and stir in the almonds and a pinch of salt, until well coated.
4. Scrape the almonds onto the baking sheet, break up any large clumps, and cook for 10 to 15 minutes, stirring once or twice during baking so they toast evenly.
5. Remove from oven when golden brown and crisp, and let cool completely.
6. Store in an air-tight container until ready to use.

FOR THE MERINGUES 

1. Reduce the heat of the oven to 225ºF (110ºC.) Line a baking sheet with parchment paper.
2. In a clean, dry bowl, or with a stand mixer, whip the egg whites on medium-high speed with a pinch of salt until they start to hold their shape.
3. Add the sugar a tablespoon at a time, while continuing to whip, until it’s all incorporated and the meringue is stiff and shiny.
4. Whip in the almond extract.
5. Divide the meringue into 6 mounds on the baking sheet, then flatten each one into a disk with a spatula or the back of a spoon. (Dipping the utensil in water, then shaking off the excess, will help keep the meringue from sticking.)
6. Bake the meringues for 1 1/2 hours, then turn off the oven and let the meringues continue to remain in the oven with the door closed, to dry out further, until they are cool.

FOR THE WHIPPED CREAM

1. In a chilled bowl, whip the cream until it holds its shape when the lift the whisk.
2. Whip in the sugar and the amaretto liqueur until the whipped cream is thickened, but not too stiff.

TO ASSEMBLE

1. To assemble the desserts, choose four wine glasses or other vessels.
2. Spoon some of the cherries in the bottom of each glass with a little bit of the juices.
3. Crumble 3 or 4 of the meringues into rough 1-inch (3cm) pieces and fold them into the whipped cream – the cream should be pretty-well riddled with meringue pieces.
4. Spoon some of that mixture over the cherries in the glasses and add a bit of candied almonds over the cream.
5. Continue to layer each glass with more cherries, a bit of their syrup, more cream with crumbled meringues in it, and a few candied almonds, however you wish, ending with a few cherries and some of their syrup on top.
6. Sprinkle each mess with a scattering of candied almonds and serve.
7. Variations: If you’re not a fan of almond flavoring, substitute vanilla extract for the amaretti liqueur in the whipped cream, to taste. For those fortunate to have access to fresh sour cherries, replace some of the sweet cherries in the compote with pitted sour cherries. Similarly, you can add a handful of dried sour cherries to the fresh (sweet) cherries, adding them toward the end of cooking.