BC Cherry Parfait
by Caren McSherry
The fabulous BC summer holds the weekly anticipation of fruits and vegetables to keep the most sceptical of cooks excited. Whether you are a seasoned wanna be chef or just a farmers market junkie eating it as you get it, BC farmers are our collective champion. My shout out this week is surrounded around cherries. I try to keep it doable and favourable. Give this a try.
Ingredients:
- 4 - 1 cup weck or mason jars
- 1 cup granola...your favourite
- 2 cups fresh BC Cherries, pitted
- 1/3 cup sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 Tablespoons almond liquor (optional)
- 12 ounces (250 gram) mascarpone cheese or cream cheese
- 1/4 cup sour cream
- 2 Tablespoons liquid honey or agave
- 1 teaspoon pure natural almond extract
- 6 pitted and chopped cherries for garnish
- 6 basil leaves, chiffonade for garnish
Method:
1. In a 2 quart stainless steel pot place the cherries, sugar, cornstarch and lemon juice, bring the heat to a slow simmer and cook for about 10-15 minutes until the cherries just begin to break down and soften. The mixture will be slightly thick. Turn off the heat and set aside to cool.
2. While the cherries are cooling, place the cheese, sour cream, honey and extract in a small bowl. Using a hand beater, whip the the ingredients together until light and fluffy.
3. To assemble, start with the cherry mixture on the bottom, then the cheese component, finishing with the granola, repeat 3 times to create a nice red layered effect.
4. Garnish the top with the chopped fresh cherries and a tablespoon of basil leaves.
Serves 4
Copyright© Caren McSherry 07/18
2. While the cherries are cooling, place the cheese, sour cream, honey and extract in a small bowl. Using a hand beater, whip the the ingredients together until light and fluffy.
3. To assemble, start with the cherry mixture on the bottom, then the cheese component, finishing with the granola, repeat 3 times to create a nice red layered effect.
4. Garnish the top with the chopped fresh cherries and a tablespoon of basil leaves.
Serves 4
Copyright© Caren McSherry 07/18
