Sunday, September 23, 2012
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.
Part of Slightly Indulgent Tuesday, Allergy Free Wednesday, Wellness Weekend
Posted by Heather Pace at 11:46 AM