Cherry – Yogurt Parfait – The Armenian Kitchen

Have you ever tried to remove pits from cherries without using a cherry pitting tool? Well, it’s easier than you think. There are a couple of methods that do the trick but be warned- the process is messy. You might want to wear latex (non-powdered) gloves to protect your manicure, and you’ll want to keep paper towels handy!

To Begin: Wash the cherries and pat away the excess moisture. Remove the stems.

Method 1: This method works best on cherries that are a bit soft, but not mushy. If you happen to have one sturdy chop stick, it’s a snap. Poke the chopstick through the stem-end of the cherry, and push without hurting yourself! The pit will –eventually- pop through the
other end.

Method 2: Using a small paring knife, cut the cherry in half. Twist to separate the cherry into 2 pieces. Using the tip of the knife, carefully loosen the pit until it pops out. (Personally, I prefer this method.)

Now that you have the knack, and a bowlful of pitted cherries, here’s a simple, dessert to enjoy before cherry-season is over.

Cherry-Yogurt Parfait

Cherry – Yogurt Parfait
Yield: 4 servings

Ingredients:
2 cups cherries (that’s about 3 dozen plump cherries)
pitted and coarsely chopped (Cherries from the Pacific Northwest and/or Rainier cherries in season work well.)
2 tablespoons granulated sugar
1 tablespoon honey
1/2 teaspoon vanilla extract (1/2 tsp. rosewater may be substituted)
2 cups plain yogurt, low-fat Greek-style
¼ cup lightly toasted pistachios, finely chopped

Directions:

1. Do Ahead: Combine the cherries and sugar in a bowl. Cover and
refrigerate for several hours or overnight.

2. Place a strainer over a bowl and drain the cherries. Do NOT discard the cherry syrup!
Set the cherries aside.

3. Place yogurt into a mixing bowl. Blend the cherry syrup into the yogurt. Stir in the
honey and vanilla extract (or rosewater, if preferred).

4. Set out 4 – 8-ounce tall glasses or parfait glasses. Spoon 1/4 cup yogurt into the
bottom of each glass. Distribute an equal portion of cherries among the glasses. Sprinkle pistachios over the cherries. Repeat the layers (yogurt-cherries-pistachios) but do not sprinkle the top layer of pistachios until you’re ready to serve. Cover and chill for at least 1 hour.
5. Just before serving, sprinkle the remaining chopped pistachios on the tops.

Note: The parfaits may be assembled and refrigerated one day before serving. BUT do not sprinkle the top layer of pistachios until just before serving, as mentioned above.

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