Author Notes
This hearty, cozy, earthy parfait uses some of the most gorgeous winter produce to create a simple yet gourmet-style breakfast or brunch addition. Feel free to add or substitute other seasonal produce as you see fit! —Becca LB
Ingredients
- Parfait Ingredients
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2/3 cup
cooked quinoa (I used red quinoa)
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2/3 cup
pomegranate seeds (about 1 medium fruit)
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1
Fuyu persimmon, sliced thinly
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1/2 cup
cooked butternut squash, diced
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1/4 cup
dried cranberries, apricots, or raisins
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Handful
toasted almonds or pecans to top
- Syrup Ingredients
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1 cup
apple cider
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1/4 cup
maple syrup
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cinnamon to taste
Directions
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To make the syrup, combine cider and maple in a small sauce pan. Bring to a boil and boil until the mixture has reduced to a syrup-y consistency. Note: you’ll have syrup left over.
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Assemble the parfaits in short, wide glasses by alternating layers of squash, persimmon, pomegranate, cranberries, and quinoa. (You can also simply toss everything into a bowl as a salad). Drizzle with syrup to taste.
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