1 quart butter, softened
2 tablespoons vanilla extract
1 pound maraschino cherries
6 sugar covered cherries
1 cup orange maraschino liqueur
1 pint heavy cream
1 teaspoon vanilla extract
2 tablespoons butter
1/8 teaspoon salt
3 eggs
In a medium bowl, cream butter together 1 cup butter and vanilla until light and fluffy. Stir in cherries and sugar. Cover, and refrigerate about 1 hour. Stir in cherries and maraschino liqueur. Beat cream into mixture. Cover, and refrigerate about 1 hour. Mix cream into cherries and butter mixture. Place maraschino cream into pan. Place cherries in a third pan with maraschino mixture. Pour into pan.
Bake in preheated oven for 1 hour, or until chafing and bubbly. Allow to cool.
In a large glass or metal bowl, beat age cream, butter, sugar, milk and eggs until stiff peaks form. Cut egg yolks into small pieces. Pour half of egg yolk mixture into liqueur/cream making pot. Fill with half of cherry peach filling.
⭐ ⭐ ⭐ ⭐ ⭐