Cherry Almond Pudding Parfait
Sweet smooth cherry cream with a hint of almond... chewy, nutty crumble... juicy cherry puree... and a few token peaches for color and extra taste. What's not to like?
Here's another use for the crumble topping from my last post. Can you tell that I like it? lol. I like to set aside just a bit of the crumble to use in a few parfaits because there's more than enough to cover an 8x8" dish. I love a versatile recipe. In this case I can use the crumble as a topping, layered in a parfait, and as a cheesecake crust (with just a touch more water added).
I think this was the last bag of cherries I have bought for the summer so I had to put it to delicious use. Besides many a handful, I turned the cherries into a sweet puree - half for this recipe below, and the rest into the freezer for winter use. I like to freeze fresh fruit in the summer so that I don't always have to buy it frozen in the cold months.
Cherry Almond Pudding
1 cup cherry puree*
1/2 cup cashews
1 1/2 tablespoons maple syrup
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 tablespoons melted coconut butter
1 tablespoon melted coconut oil
Blend all but the butter and oil in a high speed blender until smooth.
Add the last two ingredients. Blend again to incorporate.
Chill in the fridge for at least 6 hours.
Blend just over 1 cup cherries on the lowest speed in a high speed blender (not sure how it would work in a regular blender).
Pour into a bowl and pick out the pits.
Pour back into the blender and blend again (doesn't have to be smooth but must be pit free).
*Alternatively, pit each cherry and then puree briefly in a blender or food processor.
Layer the cherry pudding with cherry puree, and crumble topping (or chopped nuts). Almonds would be nice here to compliment the almond extract in the pudding.