Fabulous Fig Parfaits Recipes

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BREAKFAST PARFAITS WITH FIG COMPOTE



Breakfast Parfaits with Fig Compote image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 6 parfaits

Number Of Ingredients 24

1/2 cup blackberries
1/2 cup blueberries
1/2 cup thinly sliced strawberries
1 cup plus 2 tablespoons Fig Compote, recipe follows
3 cups 2% Greek yogurt
3/4 cup Fruit-and-Nut Trail Mix, recipe follows
3 cups fresh black mission figs (about 20 ounces), roughly chopped
1/2 cup coconut sugar
2 tablespoons white wine vinegar
1 tablespoon orange zest
1/2 cup freshly squeezed orange juice (from about 2 oranges)
1 teaspoon ground cinnamon
Kosher salt
1 tablespoon honey
3 cups walnuts (about 12 ounces)
2 cups cashews with sea salt (about 10 ounces)
1 cup coconut flakes
1/2 cup pepitas (about 2 1/2 ounces)
2 tablespoons melted coconut oil
Kosher salt
1/2 cup banana chips
1/2 cup goji berries
1/2 cup chopped dried pineapple
1/4 cup carob chips, optional

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.

Nutrition Facts : Calories 563, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 6 milligrams, Sodium 209 milligrams, Carbohydrate 110 grams, Fiber 13 grams, Protein 17 grams, Sugar 85 grams

FABULOUS FIG PARFAITS



Fabulous Fig Parfaits image

Provided by Jeremy A. Safron

Categories     Dessert     Vegetarian     Raspberry     Date     Fig     Pecan     Fall     Healthy     Vegan     Raw     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 2 to 4

Number Of Ingredients 8

1/2 cup dates, seeded
1/2 cup filtered water, plus additional as needed
Nut Kreme
1/2 cup soaked pecans, drained
Raspberry Sauce
1/4 cup raspberries
8 fresh figs
Mint leaves or freshly shredded coconut, for garnish

Steps:

  • Place the dates in a small bowl, cover with the water, and soak for about 1 hour, or until soft. Drain, reserving the liquid.
  • To make the nut kreme, place the soaked nuts and half of the dates in a blender and blend slowly, adding up to 1/4 cup of the reserved soaking liquid, until the mixture is smooth yet thick.
  • To make the raspberry sauce, blend the remaining half of the dates, the raspberries, and the remaining 1/4 cup of the reserved (soaking) liquid until smooth. The sauce should have a thin consistency; if needed, add additional filtered water.
  • To prepare the parfaits, starting from the top, cut the figs lengthwise into quarters (leaving the bottoms intact) and gently press open. Spoon some of the nut kreme into the middle of each fig. Arrange the parfaits on a platter and drizzle raspberry sauce over the top of each parfait. Garnish with the fresh mint leaves or shredded coconut.

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