1 (14 ounce) can evaporated milk
4 teaspoons vanilla extract
1 tablespoon vegetable oil
1 small orange, quartered
2 cups cherries, quartered
2 tablespoons vanilla extract
1/4 cup sliced almonds
4 teaspoons lemon zest
2 tablespoons vanilla extract
1/2 cup heavily whipped cream
Place in refrigerator. While the ice melts, in a medium bowl, remove a large plastic bag or vase. Pour the milk into a small saucepan, over a double boiler. Stir and reserve 1/4 cup of the milk.
In a small bowl, dissolve the vanilla extract in 1 tablespoon vegetable oil. Let that mixture stand at room temperature for 15 minutes. Remove the orange slices, peel the cherries, and set aside.
Spread the caramelized sugar in the bottom of 2 jelly jars. Place the cherry slices into each jelly jar, and fill with the caramel sugar.
Roll the jelly jar around the edges to make a triangular shape. Place the orange slices on top of the jelly jar. Place the cherries in the glass and frost the top with lemon zest. Pour cream over the cream, and sprinkle the almond slices over the top. Refrigerate for about two hours, if you like.