We sure have enjoyed these Cherry Oh! Cherries since they arrived from Harry and David. They almost didn’t make it into a recipe due to a little snacking here and there. Tasty bites of goodness they are! Cherries are perfect for so many different dishes. I was tempted to go with a summery cobbler or crisp, since they’re always nice with fresh fruit, but I’ve been trying to keep things on the lighter side and simple, so I decided on a using them in a Roasted Cherry Parfaits that could be enjoyed for breakfast, dessert or as a snack.
I began by tossing the cherries with balsamic vinegar (splurge on the good stuff), they mingled for a while, then were roasted for a short time. Roasting always brings out such wonderful flavor in foods. The roasted cherries are perfect for a topping on ice cream or pound cake too. But don’t say I didn’t warn ya. They’re addicting.
I also toasted some slivered almonds and shredded coconut to layer in the parfait. Either almonds or coconut would be great alone, but I had both on hand so I used a combo.
Here’s a little roasting/toasting tip/shortcut for this recipe: I placed the cherries on one side of a large baking sheet and added the almonds and coconut in the last 5 minutes of roasting to toast them. One less dirty pan is always good in my book.
Once everything is roasted or toasted, I layered the ingredients with greek yogurt, sweetened with honey. For more of a dessert version, use whipped heavy cream, sweetened with honey instead of the yogurt.
Nothing beats a simple sweet parfait. Don’t ya agree?
- 1 pound fresh cherries, pitted and halved
- 2 tablespoons good balsamic vinegar
- 1 cup slivered almonds or shredded coconut (I used a ½ cup of each)
- 1 cup of heavy cream, whipped, or greek yogurt
- honey, sweeten to taste
- Preheat oven to 400°F.
- Toss cherries with balsamic vinegar and let marinade for at least 30 minutes.
- On a roasting pan, evenly spread balsamic covered cherries and roast for 25 minutes.
- On a roasting pan (or the same pan – see tip below*), spread the slivered almonds and/or toasted coconut, add to the oven and roast the cherries and almonds/coconut for an additional 5 minutes.
- Separately, sweeten whipped cream or greek yogurt to taste with honey.
- Layer all ingredients evenly between dishes.
- (Makes approximately 4¾ cup parfaits.)
(This post is sponsored by Harry and David, but as always, all opinions are my own. Cherry Oh! Cherries rock, man. I’m a fan.)