Peach Parfait with Almond Crumble
Yes! This is one of the little joys of life I don’t get to enjoy unless we are on vacation. I don’t eat cereal and I am not a fan of oatmeal or porridge which means cooking something for breakfast is kinda mandatory for me. This particular recipe has shown me a way to give myself a little treat in the morning… Open the fridge, pick it up and eat. It requires very little preparation (if you have some peach sauce ready), it is not very sweet and a refreshing start for a summer morning. It has three layers; chunky peachy sauce, smooth vanilla infused yogurt and a crunchy munchy almond surprise.
ingredients: ( about 2 servings)
1- 1 1/2 cups peach sauce
for yogurt layer:
2 cups greek yogurt or plain, thick yogurt
1/4 whipped cream (optional)
1/4 cup soft brown sugar
2 tsp vanilla essence
for almond crumble:
1/3 cup almonds
1/3 cup soft brown sugar
1/4 cup quick oats
1/8 tsp ground nutmeg
1 tsp honey, optional
for yogurt layer:
In a large bowl lightly beat yogurt. Add whipped cream, if using, and brown sugar and beat gently for about 20-30 seconds. Stir in vanilla essence. Cover and refrigerate.
for crumble topping:
Place almonds in a small frying pan and dry roast on low flame, stirring frequently. It would take a minute or two. When almonds are lightly toasted and fragrant, remove from the pan and shift to a small platter. When cooled enough to handle, place on a chopping board and chop roughly. Set aside. Put oats and sugar in the same frying pan and dry roast on low flame for 1-2 minutes, stirring frequently. Add chopped almonds and ground nutmeg, mix well. Remove from heat and let cool.
For assembly, gently spoon 2-3 tablespoons of peach sauce in a serving glass, add about 1/4 cup of yogurt mixture and sprinkle 1 1/2 tablespoon of almond crumble. Repeat the layering and top with crumble mixture. Refrigerate for 3-4 hours to set the layers or refrigerate overnight. Drizzle with honey, if you wish to, just before serving.