Roughly chop the
Dried Cherries (1 cup)
into quarters and transfer them to a small bowl. Add the
Amaretto (3/4 cup)
and let sit for one hour until plumped.
Strain the cherries and set aside.
until soft peaks form.
In a small heavy saucepan, combine the
Honey (1/3 cup)
Granulated Sugar (1/2 cup)
Water (1/4 cup)
. Heat over low heat, stirring constantly until the sugar is dissolved. Bring the mixture to a boil and cook for an additional 2 minutes.
In a slow, steady, thin stream beat the honey mixture into the egg whites. Continue beating until the meringue cools, about five minutes. Meringue should be glossy and relatively stiff.
In a separate bowl, beat the
Heavy Cream (1 1/2 cups)
Almond Extract (1/2 tsp)
Salted Almonds (1/2 cup)
Salted Pistachios (1/2 cup)
Cherries (1 cup)
. Fold in the almonds, pistachios, dried and pitted fresh cherries in the heavy cream.
Add the cream mixture to the meringue and with a rubber spatula, gently fold it in until completely combined.
Transfer the mixture to a freezer safe container. Cover and freeze until firm.