About the Recipe
If you’re a loyal local shopper and you spot sour cherries at the farmers’ market, grab as many as you can
1 quart sour cherries, pitted
½ cup sugar (or to taste)
½ cup plain Greek yogurt
1 to 2 tablespoons slivered or sliced almonds, toasted
Make the sour cherry sauce. In a saucepan, combine the cherries and sugar and stir to combine. Bring to a simmer over medium heat and cook, uncovered, for 10 to 15 minutes, until the mixture has thickened. If the pan seems dry, add 1 to 2 tablespoons of water. Use immediately or freeze in small portions for future parfaits.
Make the parfait. Spoon the yogurt into the bottom of a small bowl or jar. Top with ⅓ cup cherry sauce. Sprinkle with almonds to serve.