May 24, 2020
Fruit is always a part of our breakfast routine, and oftentimes, it takes centerstage. When there is an abundance of fresh, farm stand berries available, I love making a simple, pectin free jam that can be used to slather bread, serve as a gooey filling in Hamptons Entertaining oatmeal bars—or to add a beautiful and delicious layer to a parfait. Inspired by Memorial Day, these red, white, and blue breakfast parfaits are a fun way to celebrate.
Make the jam the night before so that it is chilled when you add it to your parfait and be sure the berries you layer into the parfait are completely dry. I am also sharing an easy flag fruit bowl that needs no recipe and looks lovely with the parfaits—it is perfect to scoop over oatmeal or to be enjoyed on its own.
Yield: Serves 4
3 cups fresh raspberries, plus more for topping
1 cup organic cane sugar
Zest of ¼ lemon
2 tablespoons freshly squeezed lemon juice
3 cups yogurt
1 cup granola, plus more for topping
1 1/2 cups fresh blueberries
4 sprigs of fresh mint (optional)
Puree half the raspberries in a food processor. Transfer the mixture to a medium-sized pot and add the remaining raspberries, sugar, lemon zest and juice. Bring to a boil, stir, and lower the heat to simmer. Cover and cook the mixture over low heat for 5 minutes. Uncover, stir, and cook for 20 minutes or until the fruit has a jam-like consistency. It is ready when the liquid is condensed and thickened. Remove the jam from the heat; it will thicken a bit more as it cools. Refrigerate in a sealed jar.
To assemble the parfaits: Layer the bottom of each glass with ½ cup of yogurt, top that with a generous layer of jam, ¼ cup of granola, and ¼ cup of blueberries. Then top the blueberries with the remaining yogurt, evenly divided. Top two parfaits with blueberries and two with raspberries and sprinkle with granola. Garnish with fresh mint, if using, and serve immediately.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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