Cherry Jumble Parfaits

DIRECTIONS:

To make the compote, in a saucepan over medium heat, add cherries, sugar, lemon juice, and salt. Cover and cook, stirring occasionally, until softened, about 8 minutes. In a small bowl, combine water and cornstarch and add to cherries. Using a potato masher, coarsely smash cherries. Cook until thickened. Transfer cherries to a bowl, add almond extract and stir to combine. Set aside.

To make the candied almonds, preheat oven to 375° and line a baking sheet with a silicone mat or parchment paper. In a saucepan over high heat, bring water, sugar, salt, white pepper, and five-spice to a boil and cook for 5 minutes. Remove from heat, add almonds, and stir to coat well.

Transfer almonds to prepared sheet, and bake until golden brown, 5-7 minutes. Remove from oven, stir, and return to oven until fragrant and most of the liquid has evaporated, an additional 5-7 minutes. Let cool completely and coarsely chop.

To make the meringues, reduce heat of oven to 225°. Line a baking sheet with a silicone mat or parchment paper.

In a clean, dry bowl, whip egg whites with a pinch of salt until they start to hold their shape. Add sugar, 1 tablespoon at a time, until incorporated and meringue is stiff and shiny. Add lemon juice and almond extract and stir to combine. Divide meringue into mounds on prepared sheet and flatten each one into a disk with the back of a spoon. Bake meringues for 1 1/2 hours. Turn off oven and let meringues continue to remain in oven with door closed, to dry out further, until cool.

To assemble, divide half of cherry compote into 4 dessert glasses. Crumble meringues into pieces and fold them into whipped cream. Spoon mixture over cherries and sprinkle with almonds. Continue to layer each glass with more cherry compote, whipped cream with crumbled meringues, and candied almonds. Top with cherry compote and almonds.