Shiny, bright red cherries are the first of the stone fruits to appear each year in late spring, followed quickly by blushing sweet-tart apricots. All of this before the peaches, nectarines and melons even think of ripening. When I see the first cherries, that's when I start thinking of summer. And summer is the time for easy, no-bake desserts. Here's a good one that takes advantage of these two seasonal lovelies. They look so pretty together, but you can use any fruit combination that pleases you and vary it with the season.

Easy Cherry and Apricot Parfaits
Serves 4

You'll need:

8 ounces mascarpone cheese
1/4 cup raw honey
1-2 tablespoons of organic milk or half & half (optional)
3 organic apricots, pitted and sliced thinly
2 cups organic cherries, pitted and halved
1/3 cup granola or cookie crumbs (gingersnaps or graham both work well)

To make:

Whisk the mascarpone cheese and the honey together in a small bowl. If desired, thin the mixture with a little milk or half and half.

Layer the ingredients into four wine glasses, beginning with mascarpone, then apricots and cherries, more mascarpone, and cookie crumbs. Divide the ingredients, so that you end up with 2 or three layers of each ingredient. Serve immediately or chill in the refrigerator for up to 2 hours. By the way, I think the colors of the pretty stone fruits would look so inviting served up in these recycled cobalt parfait glasses from sponsor VivaTerra.


Recipe Copyright Vanessa Barrington 2008

Image (top): Tanakawho