Roasted Cherry Parfaits

Roasted Cherry Parfaits

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.


Roasted Cherry Parfaits


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.


Roasted Cherry Parfaits


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.


Roasted Cherry Parfaits

Nothing beats a simple sweet parfait. Don’t ya agree?

Roasted Cherry Parfaits
These 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.
  • 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
  1. Preheat oven to 400°F.
  2. Toss cherries with balsamic vinegar and let marinade for at least 30 minutes.
  3. On a roasting pan, evenly spread balsamic covered cherries and roast for 25 minutes.
  4. 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.
  5. Separately, sweeten whipped cream or greek yogurt to taste with honey.
  6. Layer all ingredients evenly between dishes.
  7. (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.)

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  1. 1

    Aggie says

    oh my, roasting cherries sounds heavenly Amy. I love the simplicity of this. This is my kind of dessert!!

  2. 5


    GOrgeous photos! Love how you formatted the recipe/ingredients with the options and alternatives. Perfect summer dessert right here!

  3. 7

    Paula - bell'alimento says

    I just went through 6 pounds of cherries and still want MORE. Looks gorg Amy!

  4. 11

    Sheila says

    Drool! Amy this looks so good. I have to admit I am not a huge fan of fresh cherries, but I could definitely do this yumminess!!!

  5. 12

    Sommer@ASpicyPerspective says

    That IS simple and so sublime! LOVE the way you’re doing your ingredient graphic–very cool.

  6. 13

    Cassie says

    I absolutely adore roasting fruit. Aadd balsamic and I am all in. I love this Amy!

  7. 14

    Jen @ Jen's Favorite Cookies says

    THIS is a fantastic idea. I bet you could turn this into a killer granola, too! LOVE!

  8. 18

    SMITH BITES says

    oh Amy – these look absolutely fabulous – easy, great flavors and beautiful pics to boot!!

  9. 25

    Shaun says

    I just tried this–roasting the halved, pitted cherries–the vinegar burned and the cherries started to burn, too. I’ve been looking at other recipes for roasted cherries and I found 30 minutes at 400F for whole cherries, 15 minutes for halved, and some recipes call for stirring the cherries a few times to help prevent burning. I’ll try this again, but just wanted to share my experience with anyone who tries this… keep an eye on the cherries.

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