Breakfast Parfaits With Fig Compote Food

MAKE AHEAD BREAKFAST PARFAITS

Steps:

• Layer 1/4 - 1/3 c. of mixed berries in the bottom of each cup.
• Next spoon about 1/4 - 1/3 c. of yogurt on top of the berries.
• Continue layering until the cup is as full as you would like (with yogurt being the top layer).
• Fill a snack-sized ziploc bag with granola and seal (one for each cup).
• Cover each cup tightly with plastic wrap and seal with rubber band.
• Place (or tie on) a granola bag on each cup along with a plastic spoon (see picture above).
• Place in refrigerator for up to 5 days.

TROPICAL BREAKFAST PARFAIT

Steps:

• Put 2 tablespoons of yogurt in the bottom of each of four juice glasses. Top with 4 orange slices. Sprinkle the oranges with a 1 1/2 tablespoons of cereal, followed by 2 more tablespoons of yogurt. Top with diced pineapple then with another 1 1/2 tablespoons cereal.

BREAKFAST PARFAITS

Steps:

• In 4 parfait glasses or serving dishes, layer the pineapple, yogurt, raspberries, dates and banana. Sprinkle with almonds. Serve immediately.

DRIED PEAR AND FIG COMPOTE

Steps:

• Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool. Serve with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with lid in the refrigerator for up to 2 weeks.

BREAKFAST PARFAITS WITH FIG COMPOTE

Steps:

• 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.
• 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.
• Stir in the honey and season with salt. Store in an airtight container in the refrigerator for up to 2 weeks.
• Preheat the oven to 375 degrees F.
• 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.
• 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.

FIG COMPOTE

Steps:

• In a medium pot, bring figs, sugar, orange zest and juice, cinnamon, and 1 1/2 cups water to a boil. Reduce to a rapid simmer and cook, partially covered, until figs are tender and liquid is reduced, 20 minutes. Uncover and cook until liquid is syrupy, 5 minutes. Stir in vinegar; season with salt and pepper. Serve warm or at room temperature.