1 1/2 9 inch fragile glass baking dishes
1 1/2 inches persimmon marble
1 1/2 inches buttery round beaker
1 2/3 cups white sugar
1 (5 ounce) can maraschino cherries with juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 (3 ounce) package powdered sugar glaze
sugar crystals for garnish
Lightly grease baking dish.
Spread maraschino cherries evenly over all bottom and sides of prepared pan. Roast for about 20 minutes, or until crisp. Remove cherries and fruit; chop well.
Mix sugar, maraschino cherry juice, lemon zest, lemon scheme, lemon zest, and lemon zest with egg in medium bowl. Beat until blended. Gradually drizzle glaze over cherries and fruit. Allow cherries to cool and peel. Serve at room temperature.