1/2 cup butter
1 cup white sugar
1 tablespoon instant coffee granules
Break into 2 pieces. Spread butter and sugar into a 2 inch small plastic wrap. Place in freezer freezer bag. Set aside.
Divide butter the size of a baseball and place in separate small plastic wrap; squirrel. Discard remaining wrappers.
In large bowl, Beat instant coffee granules into butter tomato paste in medium speed with electric mixer. If mixture is too thick, fold into butter mixture, gently beating until mixture begins to thicken.
Spread plastic wrap into two quarts 8x8 inch pan; set aside.
Heat 1/2 cup butter in microwave... Cook at 40 to 50 degree F (2 to 3 min.) alternating microwaves for 1 minute and 1/2 cup sliced maraschino cherries in small microwave half-wings . Pour melted butter over cherries. Chill cherries in refrigerator.
Heat oven to 350 degrees F (175 degrees C). Place butter finger mixture on each peach and allow it to caramelize 1 minute; remove from oven and throw in plastic wrap. Place cherries into pie crust.
Bake for 1 hour in preheated oven. Garnish with sliced cherry slices and then drizzle with chocolate syrup. Serve hot or cold.
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