I will note that my caramel did not harden when I put the cherries in, as the Epicurious recipe suggests it will, so I skipped the part of the cooking where it’s supposed to soften again. Maybe I didn’t let the caramel cook long enough before I added the cherries – but it sure didn’t taste like I’d done anything wrong. This dessert is divine. Sour cherries sweetened but not at all overwhelmed by a cherry-flavored caramel sauce so good I nearly wept when it was gone. Really, try this if you ever get your hands on a pound of fresh tart cherries. Or just use frozen ones.
You’ll be glad you did.