Yummy Supper Blogger Erin Scott's Pluot Parfaits

Yummy Supper Blogger Erin Scott's Pluot Parfait | Lonny.com
(Ph. Erin Scott ©Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten Free} Omnivore, Rodale Books)

Now that the summer is over and I've settled into a much less punishing routine, I can get back to an important daily ritual that I've been neglecting for far too long: breakfast. If you're anything like me, you usually run out the door vowing to grab a bite before you hit your desk; then, suddenly, it's lunchtime and you have yet to make good on that promise. Enter Yummy Supper blogger Erin Scott and this healthy, super-simple recipe for a seasonal pluot parfait that's sure to transform your morning.

"Pluots, with their gorgeous array of colors and juicy texture, are very similar to plums, yet the apricot adds complexity to the flavor," says Scott. If you can't find them at your local market, you can sub in plums, nectarines, peaches, pears, or end-of-summer berries. How to make it even more effortless? "Make your candied sunflower seeds ahead of time and you can toss together a parfait in minutes," she says. 

Pluot Parfaits with Candied Sunflower Seeds
Serves 4

-- 1 cup raw sunflower seeds
-- ½ tablespoon unsalted butter
-- ¼ cup maple sugar (regular cane sugar works fine here, but I like the subtle maple flavor)
-- pinch of flaky sea salt
-- 2 cups plain Greek yogurt
-- 2 pluots, pitted and sliced into thin wedges

In a small skillet, cook the sunflower seeds in the butter over medium heat for a minute or two. Add the sugar and stir briskly until the sugar coats the seeds. Let the seeds continue to cook in the buttery sugar for another 3 to 5 minutes, stirring occasionally, until the seeds are a golden caramel color. Sprinkle on a pinch of sea salt and transfer the seeds to a piece of parchment paper or a plate to cool.

For serving, layer yogurt, candied sunflower seeds, and thinly sliced fruit into wide, shallow glasses or small mason jars. Make sure to get a little of every layer in each bite as you dip your spoon into the parfait. Enjoy!
I'm the former Deputy Editor at Lonny.
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