This sweet treat highlights California’s citrus season and one of our local homesteads on the Slow Coast: Harley Farms. Their spicy habanero nectar complements sweet juicy tangerines, acidic yogurt, and tangy cherry juice reduction. The crunch comes from a crispy Sonoran-style tostada shell.

Serves: 4 people

Ingredients

• 4 Rise & Puff Organic Tortillas
• 4 tangerines, peeled
• 6 oz tart cherry juice, reduced to 1.5 oz
• 4 oz whole yogurt
• 2 oz Harley Farms Habanero Nectar
• 4 oz frozen blueberries

The Build

Bring the cherry juice to a boil in a sauté pan over medium heat then lower to a simmer and cook until the liquid is reduced into a syrup thick enough to coat the back of a spoon. The syrup will darken as the sugars cook and water evaporates, concentrating the cherry juice. Allow the reduction to cool at room temperature. 

Gently mix the Harley Farms habanero nectar on your tostada shell. Top with tangerine segments, blueberries and finish by drizzling the reduced cherry juice over the top.