Now that I’ve gotten that out of my system, let me tell you how this dessert came about. I had R and her sister S in the house. R was on her way back overseas for work (but she’s coming home for good soon!) and S stopped by for an overnight in part to see her sister and in part to break up a trip of her own. Hubby, knowing what levels of silliness were likely to transpire (he’s spent time with me, R and S before) wisely decided to spend the day parked in front of a video game and ignoring us. Meanwhile, we debated how we should spend the day we had together. Yoga class? Farmers market? Long walk before it got too hot? Beg hubby to make us lavender foot baths and take over the living room? (That’s what R and I did on her last visit. Hubby is a good sport.)
As appealing as that last one sounded, we decided to go to the farmers market and bring back ingredients for a fresh seasonal lunch, then cook it together. R and S were in charge of lunch – they made a delicious heirloom tomato and purple basil salad with burrata (pasteurized – no worries) and fresh mushroom ravioli (bought at the market) with a sauce made from corn and tomatoes, sauteed and then simmered in a bit of broth and yogurt. Divine. And I was in charge of dessert. While at the market we decided on a fruit parfait. R wanted peach and blackberry, but the white nectarines at my favorite fruit and veg stand were so fantastic that S and I formed a voting bloc and outvoted her. For the creamy element to the parfait, I whipped up a simple, sweet Greek yogurt cream and layered it with the diced nectarines and blackberries. Perfect summer dessert, but not so decadent that it couldn’t double as a light (!) breakfast. Dessert for breakfast? That’s my favorite.
Seasonal Fruit Parfait with Honey Vanilla Yogurt
2 white nectarines or peaches
1 pint blackberries
1 cup plain Greek yogurt
1 tablespoon honey
seeds of one vanilla pod
- Prepare the fruit: wash the berries and wash and chop the nectarines into bite-sized pieces approximately the same size as the berries.
- Whisk together the yogurt, honey and vanilla bean seeds.
- Layer parfaits: spoon yogurt on bottom, then add a few berries and nectarine pieces, spoon yogurt on top, and continue with more layers as desired. Finish with a dollop of yogurt on top.
Nota Baker: You don’t have to use nectarines and blackberries here just because I’ve called for them. Use whatever fruit is in season in your area. I recommend a combination of two fruits, but in any event no more than three.
Yield: Serves 4 as a small dessert or 2 as a good-sized breakfast.
Source: Covered In Flour