3 tablespoons olive oil
3 cloves garlic, crushed
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon crushed green pepper flakes
1 tablespoon grated lime zest
1/3 cup cherry blossoms, stemmed
1 (16 ounce) can cherry pie filling
1/3 cup hot water
1/4 cup water to cover (110 degrees F/50 degrees C)
2 (8 ounce) cans beef broth
4 ounces Swiss cheese, sliced
Heat olive oil in large saucepan over medium heat. In a large bowl, whisk together the garlic, salt, crushed red pepper flakes, and green pepper flakes. Stir in lime zest. Transfer to a large bowl.
In a small bowl, mix the cherries, apple pie filling, and hot water. Season with blue food coloring. Let stand for 1 hour, stirring occasionally, until dark. Return to bowl. Stir in flour and water until batter is covered. Spread over fruit.
Heat olive oil in large saucepan over medium heat. Add garlic, salt, red pepper flakes, green pepper flakes, lime zest, cherry blossoms and barbecue sauce. Bring to a slow boil, stirring occasionally, until sauce begins to thicken.
Stir in shell of cherry pie filling. Reduce heat to medium; cook 1 to 3 minutes more, stirring occasionally. Remove cherry pie filling from saucepan and stir into cherry mixture. Return to a boil, stirring occasionally, until mixture is thickened.
Fold 1/3 cup cherry pie filling into tomato mixture. Heat through, stirring constantly.