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
cooked quinoa (I used red quinoa)
pomegranate seeds (about 1 medium fruit)
Fuyu persimmon, sliced thinly
cooked butternut squash, diced
dried cranberries, apricots, or raisins
toasted almonds or pecans to top
cinnamon to taste
In This Recipe
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.
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.