Get pleasure from summer time cherries in cream and yogurt!
Years in the past, I noticed this straightforward Blueberry Idiot recipe from Nigel Slater’s Ripe featured on Meals 52 – I used to be within the kitchen minutes later making it. It was passed by the following day so after all, I wanted to make it once more, this time with cherries – my absolute favourite summer time fruit and some of my diversifications.
A “idiot” is a standard English dessert that sometimes mixes cooked fruit in some sort of cream or custard.
And, sure, my recipe requires heavy cream (although I did decrease the quantity from the unique recipe whereas upping the quantity of Greek yogurt) however generally you do should splurge and on this case, just a little little bit of pretty, full-on fats cream goes a great distance.
It’s a easy dessert that can also be elegant on the similar time (particularly for those who get fancy and serve it in wine glasses!) You should use nearly any summer time fruit you’d like.
When you like this recipe, Serena has one other twist on this cherry idiot in our upcoming Simple On a regular basis Mediterranean Cookbook popping out in October 2020 however you may pre-order NOW. She additionally created a delish Lemon Idiot that’s featured in our 30-Minute Mediterranean Weight loss program Cookbook (each hyperlinks are Amazon affiliate hyperlinks.)
Description
Having fun with the final summer time cherries in yogurt and cream.
- 2 cups candy cherries, pitted and chopped (about 4 dozen)
- 1 Tablespoon honey
- 1 Tablespoon water
- 1/2 small lemon, juiced
- 1/8 tsp floor ginger
- 1/8 tsp almond extract
- 1 cup non-fat plain Greek yogurt
- 2/3 cup heavy cream, whipped
- handful contemporary mint leaves for garnish, optionally available
- In a small pot over medium-low warmth, add cherries, honey, water, lemon juice, ginger and almond extract.
- Stir and warmth for about 10 minutes.
- Take away from warmth and smash with a potato masher. Cool.
- Mix cherries with yogurt.
- Fold in whipped cream.
- Chill in fridge for about an hour. Serve with contemporary mint leaves, if desired.
