Yogurt Parfaits With Cherries And Pistachios Food

YOGURT PARFAITS WITH CHERRIES AND PISTACHIOS

Steps:

• Combine the cherries and sugar in a bowl and refrigerate for 6 to 8 hours or overnight. The cherries should be slightly softer and sitting in a syrup.
• Place a strainer over a bowl and drain the cherries. Divide the cherries into two equal portions. Stir the syrup into the yogurt. Add the honey and the almond extract and mix together well.
• Spoon 1/4 cup yogurt into the bottom of each of four 7- to 8-ounce tumblers or parfait glasses. Distribute the first portion of cherries among the glasses. Sprinkle pistachios over the cherries. Repeat the layers but do not sprinkle pistachios over the top until you are ready to serve. Cover and chill for at least 1 hour. Just before serving, sprinkle the remaining chopped pistachios over the top of the parfaits.

MARASCHINO CHERRY PARFAITS

Steps:

• Make the Maraschino cherries:
• Set a mesh sieve over a medium bowl. Bring cherries, sugar, lemon juice, and 2/3 cup water to a simmer in a large saucepan over medium-low heat, stirring occasionally; cook until cherries have released their juices and are softened but still intact, 20-25 minutes. Pour cherries into prepared sieve, letting juices collect in bowl. Set cherries aside.
• Return juices to same saucepan and bring to a simmer over medium heat. Cook until liquid is reduced to 1 1/2 cups (it will be a thin syrup at this point), 15-20 minutes. Remove from heat, add reserved cherries, and stir in liqueur and almond extract. Transfer maraschino cherries to jar, cover, and chill at least 24 hours before using.
• To assemble:
• Whisk yogurt, sour cream, powdered sugar, and salt in a large bowl until smooth; fold in meringue cookies.
• Layer maraschino cherries, fresh cherries, and yogurt mixture into 8 glasses, dividing evenly.
• Do Ahead
• Maraschino cherries can be made 2 weeks ahead. Keep chilled.