If I had to pick a favorite dessert category (luckily I don’t), it might have to be parfaits. They are easy to make and hard to screw up. There are about a billion possible variations: ice cream parfaits, fruit parfaits, granola parfaits, I’m even toying with an idea for a savory parfait. They have textural contrast, with creamy elements and crunchy elements, and many of them are raw without even trying. They lend themselves well to rawification too, since the structure is pretty much taken care of by the glass. They are really fun to put together, and (almost) always look beautiful.
This parfait is a deconstructed version of pineapple upside down cake: sweet cherries, caramelized pineapple, pineapple cream, and cake bits all layered together. Even though it tastes like pineapple upside down cake, I don’t suggest flipping it right side up.
The caramelized pineapple is divine. A little coconut sugar and an hour in the dehydrator can do wonders for pineapple. If you don’t have a dehydrator, you could just let the pineapple and coconut sugar meld together and get all juicy for an hour in the fridge. The cake bits are made from
Pineapple Upside Down Parfait
3 cups chopped pineapple
1 tbsp coconut sugar
1/3 cup pitted cherries