Yoghurt Breakfast Parfait with Plum Compote

I might be fooling everybody into believing I’m a city kind of person the majority of the time.

But the second Autumn hits, all my hard work goes right down the drain.

Yoghurt Breakfast Parfait with Plum Compote | Cake + Whisky

With trees getting covered with fruit and bushes bending with berries, foraging brings out the most countryside-y aspects of my personality, and it’s very likely you’ll find me climbing on trees or getting my hair stuck in brambles in a desperate attempt to fill my fridge with some hand-picked seasonal jewels.

Yoghurt Breakfast Parfait with Plum Compote | Cake + Whisky

This breakfast parfait recipe was directly inspired by the first blushing plums (delivered to my door by Farmdrop) and a particularly succesful commute blackberry forage.

Combined with creamy Greek yoghurt and crunchy roasted hazelnuts, it makes for a super easy, perfectly seasonal and incredibly satisfying breakfast!

Yoghurt Breakfast Parfait with Plum Compote | Cake + Whisky

Yoghurt Breakfast Parfait with Plum Compote, blackberries and hazelnuts (serves 2)

Ingredients: 200g Greek yoghurt, 200g plums (stones removed and quartered), 50g blackberries, 25g hazelnuts, 2 tsp cane syrup (or other liquid syrup), 1/4 tablespoon cinnamon powder

1. In a dry pan, roast your hazelnuts for a few minutes until golden, then break them down to small-ish pieces with a mortar and pestle.

2. Comine the plums, cane syrup and cinnamon powder with a tiny bit of water in a hot pan, then simmer until the plums break down and reach a slightly jam-like consistency.

3. Layer the yoghurt, plum compote, fresh blackberries and roasted hazelnuts into two glasses. Top with more blackberries and hazelnuts and serve immediately.

PIN FOR LATER:

Yoghurt Breakfast Parfait with Plum Compote | Cake + Whisky

Share: