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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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Cherry Pecan Parfait

Cherry Pecan Parfait
Cherry Pecan Parfait
Cherry Pecan Parfait

One of my favourite desserts or simply as a treat in the evening, this Cherry Pecan Parfait is devine! Not only are they absolutely delicious but they are the perfect dessert for entertaining. I make the layers in advance and store them separately in tuberware then all you have to do just before serving is assemble… simple! For a dairy free/vegan option opt for coconut yogurt.

Cherry Pecan Parfait

Ingredients

Pecan crumble layer

  • 100g pecans broken into chunks
  • 125g ground almond
  • 2 tbsp. maple
  • pinch sea salt

 

Cherry layer

  • 300g frozen cherries
  • 2 tbsp. maple
  • juice and zest of 1 orange
  • 1 inch ginger peeled and grated

 

Creamy layer

  • 8 dollops of Greek yogurt (or coconut yoghurt for vegan option)
Method
  1. Preheated oven at 200°C.
  2. Start by prepping the pecan layer. In a mixing bowl mix all the pecan layer together, tip it out onto a lined baking tray and toast for 14 minutes, tossing intermitted to ensure even colouring until lightly browned.
  3. While this is toasting make the cherry sauce, add the frozen cherries into a saucepan over medium heat, add all the other ingredients for the sauce and bring the pot to a gentle simmer and stir.
  4. Cook for 8 minutes until the cherries have wilted (some dissolved), place to pot to one side off the heat.
  5. Now you can layer the parfaits, if you’re going to eat them then and there however if you are prepping them for dinner I recommend keeping all layers separate until ready to eat (this ensures the jar has visible layers and keep the pecan crunch from going soft)
  6. I make the layers in advance of dinner and store each section in lunch boxes or zip lock bags (once they’ve cooled) and simply just before dessert I spoon the layers into jars or glasses and serve!

 

 

For the ultimate ratio of crunch, smooth, sweet and sour when layering here are my serving suggestions per jar:

  •  2 tbsp. of cherry sauce
  • 2 tbsp. of Greek yogurt
  •  2 tbsp. of pecan crumble
  •  1 tbsp. cherry sauce
  •  1 dollop of yogurt
  • 1 tbsp. of pecan crumble

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