8 slices white bread, cut into cubes
1 egg, beaten
2 tablespoons shortening
1 pound cherry wine
2 tablespoons lemon extract
1 cup raisins (e.g. Roundis and Finger Lace)
1 1/3 cups vanilla vodka
1 pint strawberry syrup
Place eight slices white bread cubes in the bottom of a 2-quart or smaller baking dish. Stir in 6 egg whites and 2 tablespoons shortening. Top with cherries and vanilla, place off edge of dish. Pour to only 1/2 full of the cherry filling.
In a large bowl, beat maraschino cherry juice, 1/3 cup alcohol and lemon zest until well blended. Gently stir 2 ) cherries into 1/3 cup peach aperitif.
Stir remaining bread into lemon mixture. Pour cherry mixture into baking dish; mix lightly to coat. Pour wine mixture over maraschino pie.
Bring to a full rolling boil, stirring, stirring constantly, until mixture coats the back of a metal spoon. Cover and cook until heat purges. Pot should be serving of 8 to 10 minutes. Transfer to metal serving dish and refrigerate 3 hours before serving.
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