Fish Free Cinnamon-Cardamom Cherry Cream Parfaits
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Learn more →Ingredients
4 servings
For the cherry compote
- 1 lb fresh sweet cherries, pitted and halved
- 3 tbsp maple syrup
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- 1 tbsp water
For the oat-almond crumble
- 1 cup rolled oats
- ¼ cup sliced almonds
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- ¼ tsp ground ceylon cinnamon
- 1 pinch salt
For the whipped cream
- 1 ½ cups heavy cream, cold
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 tbsp powdered sugar
- ¼ tsp ground cardamom
- ¼ tsp ground ceylon cinnamon
For serving
- 4 fresh sweet cherries, whole, for garnish (optional)
Instructions
- 1
Make the cherry compote: combine the pitted cherries, 3 tbsp maple syrup, 1/2 tsp Ceylon cinnamon, 1/4 tsp cardamom, and 1 tbsp water in a medium saucepan over medium heat. Cook, stirring occasionally, until the cherries soften and release their juices and the liquid reduces to a light syrup that coats the back of a spoon, about 10–12 minutes. Remove from heat and let cool to room temperature, then refrigerate until cold, at least 30 minutes.
- 2
Make the oat-almond crumble: in a dry medium saucepan over medium heat, combine the rolled oats, sliced almonds, 2 tbsp maple syrup, melted coconut oil, 1/4 tsp Ceylon cinnamon, and a pinch of salt. Stir constantly until the oats are toasted and golden and the mixture smells nutty, about 4–5 minutes — watch closely, as the oats and almonds can brown quickly. Spread onto a plate or sheet of parchment and let cool completely; the crumble will crisp as it cools.
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