A light and refreshing breakfast, snack or dessert made with seasonal Fuyu Persimmons.
"*" See Kitchen Notes for more information or links to special ingredients.
Persimmon – There are two common types of persimmons – Fuyu and Hachiya. Fuyu (the ones shown in the pictures) are semi-soft to soft when ripe. I usually core them and peel them before dicing. Hachiya on the other hand are best when really soft, almost mushy. Once they are ripe, they are too soft to dice; therefore, they don’t really work with this recipe. Hachiya are elongated and have an oval shape.
Yogurt – My favorite yogurt is Cream Top Brown Cow Maple Yogurt. It’s so good. If you don’t have maple yogurt, you could add a little maple syrup to plain yogurt or use vanilla yogurt.
Granola – A simple granola with no dried fruit works best, except of course if the granola has dried cranberries. If this is the case, then omit the dried cranberries in the fruit mix. If the granola has nuts in it, all the better.
Chopped Nuts – A few chopped nuts on top of the fruit adds more crunch. The nuts you use should be complementary of the granola. For this particular parfait, I used an almond granola and chopped almonds for the topping.
Liquor – Because the fruit is only heated in the microwave or left to macerate, the alcohol is not cooked out. Therefore, if you don’t use alcohol, then just leave it out. It’s really not needed to make this parfait delicious, but it does however make it extra delicious. If you don’t mind alcohol, then Cointreau, Grand Marnier, bourbon, brandy, or cognac all work just great.
Serving Suggestions – This makes an excellent dessert or snack, or lunch or breakfast (if you omit the liquor, or maybe not :)).
Recipe author: MJ of MJ's Kitchen