This fresh fruit compote parfait takes as long to make as it does to eat. Hint: not long.
You know, in those old TV shows, where the guests are sitting down to dinner and one of them exclaims, “Oh my! You shouldn’t have gone to so much trouble!” and the hostess lowers her gaze and replies “Oh! Me? Don’t be silly. It was really nothing!” and we all know she’s full of it?
Well, there’s no false modesty here. This dessert is easy. Quick. Customizable (you can do this with any fruit that’s in season.) And it’s pretty to look at. Right before you wolf it down.
I come from the fresh-fruit-and-homemade-whipped-cream-is-the-perfect-dessert school of thought. Which is not to say I don’t LOVE fancy pastries and decked out baked goods. And we all know about my obsession with pie. But I can’t (yet) rely on them to look good every time I go through the effort of making one.
But fruit and whipped cream? Camera ready. Every. Single. Time.
But looks aren’t everything. Or so I’m told.
There are two aspects of this desserts performance that deserve some attention. The first is the irresistible texture of the compote; a result of the swollen, mashed fruit still maintaining a good deal of it’s innate structure. The second is the resounding high notes hit flawlessly by the lavender.
Looks and talent. Working together in perfect harmony.
Is it wrong to be jealous of a dessert?
- For the compote:
- 2 cups cherries halved and pitted
- 2 cups blueberries
- 4 Tbs granulated sugar
- 1 heaping Tbs dried lavender
- 2 Tbs water
- For the whipped cream:
- 1 1/2 cups heavy whipping cream
- 3 Tb granulated sugar
For the compote:
Combine all ingredients in a saucepan.
Simmer over medium heat, stirring occasionally, until the fruit gets swollen.
Mash fruit with the back of a wooden spoon.
Simmer about 2 more minutes.
Let cool completely.
For the whipped cream:
Place metal mixing bowl in the freezer for about 10 minutes.
Put cream and sugar in the bowl and whip with hand mixer until it forms stiff peaks, around 10 to 15 minutes.