Make the crème anglaise: Put half-and-half in a saucepan over medium heat and add cardamom, vanilla bean and lemon peel. Bring milk to just under a simmer and remove from heat. Let steep 10 to 15 minutes.

In a mixing bowl whisk together sugar and cornstarch. Add egg yolks and whisk to a creamy consistency. Place mixing bowl over a pot of boiling water (making a double boiler), making sure water does not touch bottom of bowl. Slowly add the hot milk to the mixture and cook mixture, whisking continuously. When ready, after 5 minutes or so, it should coat a spoon and resemble thick cream. Remove from heat. Strain through a fine sieve, then cool over an ice bath, whisking occasionally. Refrigerate. (May be prepared up to a day in advance.)

Make the meringues: Put egg whites in a clean mixing bowl with cream of tartar and salt. Whip whites until stiff, then add sugar and continue beating until shiny peaks form.

Put milk in a wide saucepan and bring to a simmer. Spoon meringue into 6 cloud shapes and place in simmering milk. Cover pan and cook for about 5 minutes, until meringues are firm. Remove with a slotted spoon.

To serve, pour ½ cup crème anglaise into each of 6 shallow bowls. Top each with a meringue. Garnish with cherries and a drizzle of cherry syrup. Sprinkle with chopped pistachios.