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1
Prepare cherries: Put cherries and sugar in a wide saucepan over medium heat, stirring to dissolve sugar.
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2
Bring to a gentle simmer and cook for 10 to 15 minutes, until cherries are soft.
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3
Remove cherries and reduce syrup over high heat until somewhat thickened, about 5 minutes.
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4
Pour syrup back over cherries.
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5
Stir in rose water.
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6
Make the creme anglaise: Put half-and-half in a saucepan over medium heat and add cardamom, vanilla bean and lemon peel.
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7
Bring milk to just under a simmer and remove from heat.
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8
Let steep 10 to 15 minutes.
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9
In a mixing bowl whisk together sugar and cornstarch.
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10
Add egg yolks and whisk to a creamy consistency.
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11
Place mixing bowl over a pot of boiling water (making a double boiler), making sure water does not touch bottom of bowl.
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12
Slowly add the hot milk to the mixture and cook mixture, whisking continuously.
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13
When ready, after 5 minutes or so, it should coat a spoon and resemble thick cream.
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14
Remove from heat.
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15
Strain through a fine sieve, then cool over an ice bath, whisking occasionally.
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16
Refrigerate.
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17
(May be prepared up to a day in advance.)
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18
Make the meringues: Put egg whites in a clean mixing bowl with cream of tartar and salt.
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19
Whip whites until stiff, then add sugar and continue beating until shiny peaks form.
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20
Put milk in a wide saucepan and bring to a simmer.
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21
Spoon meringue into 6 cloud shapes and place in simmering milk.
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22
Cover pan and cook for about 5 minutes, until meringues are firm.
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23
Remove with a slotted spoon.
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24
To serve, pour 1/2 cup creme anglaise into each of 6 shallow bowls.
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25
Top each with a meringue.
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26
Garnish with cherries and a drizzle of cherry syrup.
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27
Sprinkle with chopped pistachios.
