Caren McSherry of Gourmet Warehouse offers up some ideas for cherry season.
Ingredients
1 cup granola
2 cups fresh B.C. cherries, pitted
1/3 cup sugar
1 Tablespoon cornstarch
1 Tablespoon lemon juice
1 teaspoon lemon zest
2 Tablespoons almond liquor (optional)
12 oz (250 grams) mascarpone cheese or cream cheese
1/4 cup sour cream
2 Tablespoons liquid honey or agave
1 teaspoon pure natural almond extract
6 pitted and chopped cherries for garnish
6 basil leaves, chiffonade for garnish
In a two-quart stainless steel pot, place the cherries, sugar, cornstarch and lemon juice, then bring the heat to a slow simmer and cook for about 10 to 15 minutes until the cherries just begin to break down and soften. The mixture will be slightly thick. Turn off the heat and set aside to cool.
While the cherries are cooling, place the cheese, sour cream, honey and extract in a small bowl. Using a hand beater, whip the the ingredients together until light and fluffy.
To assemble, start with the cherry mixture on the bottom, then the cheese component, finishing with the granola, repeat three times to create a nice red layered effect.
Garnish the top with the chopped fresh cherries and a tablespoon of basil leaves.
Serves 4
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