Poached Fruit With Yogurt & Granola

Directions

1. Prepare and poach the fruit: Fill a large bowl or pot with water and ice, and set aside to chill. Bring a separate pot of water to a boil.
2. Lower the peaches into the boiling water. Boil for about 30 to 40 seconds (the skins should begin to split).
3. Remove the peaches and immediately immerse in the ice bath to halt the cooking process. Slide the skins off the peaches, cut them in quarters, and remove the pits. Set the prepared peaches aside.
4. To a medium saucepan, add the apple juice, cognac, cinnamon stick, and vanilla extract and stir to combine. Bring the mixture to a boil, then reduce to a simmer.
5. Add the peach halves to the simmering mixture and poach at medium-low heat for 10 to 20 minutes, or until you can stick a knife through the fruit with no resistance. Once cooked through, remove the peaches and set aside.
6. Reduce the remaining mixture over medium heat until it thickens to a glaze-like consistency, about 10 minutes, or until reduced by half. Remove from the heat and let cool.
7. Serve the peaches warm with the poaching syrup, along with a dollop of the whipped Greek yogurt and granola.
8. Make the granola: Heat the oven to 300°F. Line a large rimmed baking sheet with parchment paper.
9. In a large bowl, mix all of the dry ingredients (from the oats to the salt) until thoroughly combined. Set aside.
10. In a medium-size saucepan, melt the butter, maple syrup, and vanilla extract over medium heat. Pour the melted maple-butter mixture over the dry ingredients and stir until the dry ingredients are completely coated.
11. Spread the mixture on the prepared baking sheet and bake for 30 to 40 minutes, stirring every 10 minutes. It should be fragrant, browned, and textured to the touch when it’s done.
12. Let cool completely. Use your hands to break up the granola into large chunks. Store in an airtight container for up to 3 weeks.
13. Make the whipped Greek yogurt: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the Greek yogurt with the heavy cream on medium-high speed until medium peaks form, about 3 to 4 minutes.
14. Add the maple syrup and vanilla extract to the mixture and whip until just combined. Store in an airtight container in the fridge until you’re ready to serve, or for up to 2 days.