Breakfast Parfaits with Fig Compote

2018-01-29
  • Yield : 6 parfaits
  • Cook Time : 45m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    563
  • Fat

    10 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    6 milligrams
  • Sodium

    209 milligrams
  • Carbohydrate

    110 grams
  • Fiber

    13 grams
  • Protein

    17 grams
  • Sugar

    85 grams

Ingredients

  • 1/2 cup blackberries
  • 1/2 cup blueberries
  • 1/2 cup thinly sliced strawberries
  • 1 cup plus 2 tablespoons Fig Compote, recipe follows
  • 3 cups 2% Greek yogurt
  • 3/4 cup Fruit-and-Nut Trail Mix, recipe follows
  • 3 cups fresh black mission figs (about 20 ounces), roughly chopped
  • 1/2 cup coconut sugar
  • 2 tablespoons white wine vinegar
  • 1 tablespoon orange zest
  • 1/2 cup freshly squeezed orange juice (from about 2 oranges)
  • 1 teaspoon ground cinnamon
  • Kosher salt
  • 1 tablespoon honey
  • 3 cups walnuts (about 12 ounces)
  • 2 cups cashews with sea salt (about 10 ounces)
  • 1 cup coconut flakes
  • 1/2 cup pepitas (about 2 1/2 ounces)
  • 2 tablespoons melted coconut oil
  • Kosher salt
  • 1/2 cup banana chips
  • 1/2 cup goji berries
  • 1/2 cup chopped dried pineapple
  • 1/4 cup carob chips, optional

Method

Step 1

Mix together the blackberries, blueberries and strawberries in a bowl. Put 2 tablespoons Fig Compote in the bottom of six parfait glass. Top with 1/4 cup yogurt, followed by 1/4 cup of the mixed berries. Add another layer of yogurt, and then top with 1 tablespoon Fig Compote and 2 tablespoons Fruit-and-Nut Trail Mix. Serve immediately.

Step 2

Combine the figs, sugar, vinegar, orange zest and juice, cinnamon and 3/4 teaspoon salt in a medium pot over medium-high heat; bring to a boil. Begin to break down the figs with a potato masher or the edge of a wooden spoon. Continue to boil until the compote has thickened enough to resemble a chutney and a wooden spoon drawn through the mixture leaves a track behind it, 5 to 6 minutes. Remove from the heat and let cool completely, about 15 minutes.

Step 3

Stir in the honey and season with salt. Store in an airtight container in the refrigerator for up to 2 weeks.

Step 4

Preheat the oven to 375 degrees F.

Step 5

Combine the walnuts, cashews, coconut flakes and pepitas in a large bowl; toss with the coconut oil and some salt. Spread the mixture evenly onto a baking sheet. Bake until toasted and fragrant, 10 minutes. Let cool completely, at least 20 minutes.

Step 6

Mix in the banana chips, goji berries and dried pineapple. Stir in the carob chips if you want a bit of "chocolate" with your trail mix! Serve immediately or store in an airtight container at room temperature.

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