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
Continue After Advertisement
Ingredients
- Parfait Ingredients
-
2/3 cup
cooked quinoa (I used red quinoa)
-
2/3 cup
pomegranate seeds (about 1 medium fruit)
-
1
Fuyu persimmon, sliced thinly
-
1/2 cup
cooked butternut squash, diced
-
1/4 cup
dried cranberries, apricots, or raisins
-
Handful
toasted almonds or pecans to top
- Syrup Ingredients
-
1 cup
apple cider
-
1/4 cup
maple syrup
-
cinnamon to taste
Directions
-
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.
See what other Food52ers are saying.