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Cherries Jubilee Parfaits

Source of Recipe


Kathy Casey






List of Ingredients



• -- Cherry Compote --
  
• 3/4 cup orange juice
  
• 1/4 cup sugar
  
• 1-1/2 Tbsp cornstarch
  
• 3 cups halved, pitted fresh cherries
  
• 2 Tbsp Grand Marnier or orange liqueur
  
• *
  
• -- Orange Cream --
  
• 1 cup whipping cream
  
• 6 Tbsp powdered sugar
  
• 2 tsp (minced or grated) orange zest
  
• *
  
• 5 cups (3/4-inch cubes) white cake or pound cake (about one 9-inch cake layer)
  
• 1/3 cup slivered almonds, toasted (optional)
  






Instructions



1. To make the cherry compote: In a small pan, whisk together the orange juice, sugar, and cornstarch. Place over medium-high heat and bring to a simmer, whisking continuously. Cook until thickened, about 1 minute. Remove from heat and fold in the cherries and Grand Marnier. Place in the refrigerator until well chilled, at least 45 minutes. (Compote can be made the day before and refrigerated.)
   
   
2. Make the orange cream: While compote is chilling, or about 45 minutes before serving, whip the cream with the sugar and orange zest in a bowl or mixer on slow speed until cream is just peaking. Refrigerate until ready to assemble.
   
   
3. To assemble parfaits: Line up 6 extra large or balloon wine glasses, oversized martini glasses, or dessert parfait glasses. Divide half of the cherries evenly into the glasses. Then divide half of the cake evenly among the glasses. Then divide half of the orange cream evenly onto the cake layer. Repeat, ending with cream on top.
   
   
4. Refrigerate for at least 30 minutes before serving. Sprinkle with toasted almonds right before serving, if desired.