People! We are fast approaching one of the most popular seasons: fall! Where everything seems to change from sun and fun to cozy and warm. You had your summer break which was full of chilled, cool, almost-no-cooking treats, so it’s time to step it up just a bit and get back in the kitchen (not a lot though, just a bit).
I like this recipe because it’s the perfect intro to the new season and it can be served as dessert or even breakfast (just add some granola). This parfait uses yogurt as the base (with some vanilla and honey for extra flavor) and it gets topped with plums poached in port and spices. To garnish I used a few things like mint, fruit leather (because it’s still a treat, right?!), and a variation of dukkah.
You can add any toppings you want though and still use the same plum + yogurt base, but if you want to fancy it up a bit, definitely follow this recipe.
Recipe: Plum + Port Parfaits
For the poached plums
– 1 lb plums, pitted, cut in half
– ¼ cup brown sugar
– ¼ cup port
– 1 cup water
– 1 lemon, juice + zest
– 2 star anise pods
– 1 cinnamon stick
– 2 cardamom pods
– 2 tbsp pomegranate molasses
For the parfait
– 4 cups greek yogurt
– 1 tsp vanilla
– 1 tbsp honey
– Mint, fruit leather, nuts to top
– Chocolate dukkah (optional): toasted hazelnuts, rose petals, pistachios, cacao nibs (eyeball it for ratios)
1. Place all of the poached plums ingredients in a heavy-bottom pot over medium-low heat. Bring to a simmer then lower the heat and let it simmer for 10-15 min, until fruit starts to get soft. Taste for sweetness / tartness and adjust if needed (add a bit more sugar or lemon depending on your taste). Remove from the stove and let it cool down (with the spices in so they infuse the fruit as it cools down).
2. In a bowl combine the yogurt, honey, and vanilla and stir.
3. To make the parfaits, layer yogurt, poached plums with a bit of the syrup from the pot, and repeat. Top with nuts, mint, or in this case the rose and chocolate dukkah.