No-Bake Nectarine Basil Cream Parfaits

Parfait, French for "perfect," gets a no-bake summer spin here. Ripe nectarines mingle with torn basil and honey, then layer with airy mascarpone cream over buttery graham crumbs.

Serves 4 · 25 min prep

Estimate for one serving

• 455 cal
• 6g protein
• 38g carbs
• 32g fat
• 3g fiber

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Ingredients

• 4 medium ripe nectarines
• 3 tbsp honey
• 1/4 cup packed fresh basil leaves
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz mascarpone cheese
• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 1 pinch kosher salt

Instructions

1. 1Pit and dice the nectarines into small bite-size pieces, then toss gently in a bowl with half the honey and a few torn basil leaves; set aside to macerate and release juices for 10 minutes.
2. 2In a separate bowl stir graham cracker crumbs with melted butter and the pinch of salt until the mixture resembles wet sand.
3. 3Whip the cold heavy cream, powdered sugar, and vanilla with a hand mixer on medium-high speed until soft peaks form, about 2 to 3 minutes.
4. 4Add the mascarpone and remaining honey to the whipped cream and continue beating just until thick, smooth, and pipeable; do not overwhip.
5. 5Finely chop the remaining basil and fold most of it into the cream mixture, reserving a few leaves for garnish.
6. 6Spoon a layer of the buttered graham crumbs into the bottom of four clear glasses or jars and press lightly.
7. 7Add a layer of the basil cream, then a generous spoonful of the juicy nectarines and their syrup.
8. 8Repeat the layers once more, ending with cream on top.
9. 9Chill the parfaits uncovered in the refrigerator for at least 30 minutes (or up to 4 hours) so the crumbs soften slightly and flavors meld.
10. 10Just before serving, top each parfait with a final nectarine piece and a fresh basil leaf.