Holly Peterson’s Cherry and Chocolate S’mores

Holly Peterson’s Cherry and Chocolate S’mores

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.