7 1/2 cups white sugar
2 cups kirsch
1 1/2 teaspoons lemon extract
3 eggs, beaten
2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
1/4 cup milk
4 ounces fresh caraway seeds
1 cup chopped walnuts
Microwave sugar in large glass dish or cup immersed in boiling water in microwave for about 10 minutes, stirring occasionally. Remove from heat. Stir in kirsch. Sprinkle lemon extract and eggs, stirring thoroughly. Mix lemon zest and vanilla into kirsch mixture; pour over fruit. Chill until serving.
Beat milk and cream of tartar in small bowl; pour into pastry-lined 9-inch-square pan or custard dish. Place fruit on cracker crust and brush with lemon zest. Cover by top of napkin; refrigerate overnight.
When ready to serve, sprinkle walnuts on fruit, squeeze lemon zest on fruit and sprinkle with caraway seeds. Serve at room temperature.
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