Theme: End of Summer
One of the best parts of summer is spending an evening outside, barbecuing with friends, and sipping sparkling cocktails while you feast on the year’s best corn, berries, and tomatoes. Often, the produce looks so inviting at the farmer’s market that we tend to go a bit crazy and buy way too much, especially as summer comes to a close. (A panic sets in that soon cool air will arrive and our freckles will disappear.) This menu series is our ode to the end of summer and features ingredients that won’t resurface – in their prime – until next year. Right now, we’re focusing on our yogurt parfait with blueberry compote and fresh peaches.
Yogurt Parfait with Blueberry Compote & Fresh Peaches Recipe
It’s hot, humid, and just plain uncomfortable outside. As much as we occasionally love a greasy bacon, egg, and cheese sandwich, today that indulgence just won’t cut it. Instead, use up the leftover fruit that’s been sitting around from the market and turn it into a perfect light breakfast or afternoon snack. The compote will work just as well with any kind of berry, so feel free to substitute blueberries with what’s in your kitchen.
Yield: 4 servings
Ingredients:
3 cups blueberries
1 1/2 tablespoons sugar
4 cups nonfat, 2% or whole Greek yogurt
2 tablespoons honey
3/4 cup granola
3–4 peaches, skinned, seeded, and cut into ½-inch segments
Directions:
In a medium sauté pan, heat blueberries, sugar, and 1 cup of water on medium. Cook for 10 minutes, until water has evaporated and blueberries have thickened and released their juices. Refrigerate.
Distribute compote evenly among 4 wine glasses. Scoop 1 cup of yogurt and ½ tablespoon honey into each of the glasses. Sprinkle granola and peaches evenly among glasses. Cover and refrigerate until serving.
