The author of the upcoming cookbook Smoke & Fire reinvents the campfire favorite.
- 1 cup pitted extra-ripe cherries
- 2 tbsp. sugar
- 1 tbsp. freshly squeezed lemon juice
- 6 bars milk chocolate, broken in half
- 12 graham crackers, broken in half
- 12 jumbo marshmallows
1. To make the cherry compote, bring the cherries, sugar and lemon juice to a simmer in a small saucepan over medium heat until cherries look like molten lava, about 10 minutes. Let rest as you assemble the s’mores.
2. Place 1 chocolate square on each of the 12 graham cracker squares. Roast marshmallows over an open flame until blistered, about 6 minutes. Place 1 roasted marshmallow on each stack, and top with another graham cracker square, pressing gently. Smother with hot cherry compote. Best eaten on a plate.
Makes: 12
Active time: 5 minutes
Total time: 20 minutes
Perfect Pairing: Peterson’s Pomegranate Lemonade tastes like summer in a glass.
Bring 1 cup sugar and 1 cup water to a boil in a small saucepan over medium-high heat. Boil until sugar dissolves, about 1 minute. Remove from heat, and cool 30 minutes. Stir together 1 tbsp. lemon zest, 1 cup freshly squeezed lemon juice, 4 cups cold water and 1 cup of the simple syrup in a pitcher. Place ice in 8 glasses, add 1 tbsp. pomegranate seeds to each glass. Pour in lemonade, and garnish each rim with a lemon slice and a fresh strawberry.
