Stone Fruit Parfait
Summer is not the time to feel like you need to get super-fancy with breakfast or brunch dishes.
Nature does most of the work for you.
This time of the year you should have no problem at all finding really wonderful fruit that’s perfectly ripe. That fruit, plus some tangy yogurt and a few other simple ingredients and you can have a really wonderful breakfast.
I would have no issue serving this beautiful and tall parfait to guests for a weekend brunch.
I would also have no problem just making it for myself every single day of the week.
Stone Fruit Parfait
Yield: 2 parfaits
1 1/2 cups Greek yogurt
1/2 cup granola
1/4 cup honey
2 plums, diced
1 large nectarine or peach, diced
1/2 cup cherries, pitted and halved
1) Cut all fruit in half and remove pits. Dice up the plums and nectarines or peaches, but you can leave the cherries just in halves.
2) Scoop about 1/4 cup of yogurt into two tall glasses. Top with plums, granola, and a drizzle of honey.
3) Add more yogurt, nectarines (or peaches), granola, and honey.
4) Top with another layer of yogurt, cherries, granola, and honey.
Stones and Fruits
Biting into a super-ripe peach, plum, or nectarine is one of my favorite food experiences.
Not just a little ripe either… I’m talking juice-squirting ripe. The kind of ripe that means a mess.
Fruit like that is already showing up in our markets around town about three weeks before they did last year. The insane heat we’ve had will do that.
Meanwhile, cherries are also in full bloom and you should be able to get a pound of them at pretty reasonable prices these days.
Of course, one of the downsides of using stone fruits is that they all have pits.
For the big stuff, you can just kind of cut around the pit and then dice up the flesh.
As for cherries, you can either make your own cherry pitter (a cool project that I might do soon) or just do what I do.
I just press my knife right into the cherry where the stem connects to it and apply light pressure. Then I roll my knife forward slowly and the cherry will turn along its axis.
Assuming you have ripe cherries, the pit should pop right out! This will also leave you with two perfect cherry halves which is what you need for this recipe.
Other Parfait Stuff
In my opinion, you need at least yogurt and granola to make parfait. You don’t have to use Greek yogurt, but I like it to be really thick.
I also like to drizzle on a tiny bit of honey. You don’t need a lot.
The layers are pretty simple and you can use any fruit in any order although I like the cherries to be on top just because I think they are the prettiest.
I like to start with yogurt in the bottom of the cup, about 1/4 cup is a good start. Then some fruit (I did plums first), followed by granola, and a drizzle of honey.
There’s no reason to over-do it on the granola and honey. Just a little bit gets the job done.
Then repeat with your second fruit and add more granola and honey.
I tried to keep my glass clean and failed miserably.
I like to top my parfaits with the cherries just because they have such a deep and wonderful color.
Not too much to this dish but if you are in a breakfast rut go find some fresh fruit and make this happen!