Persimmon Parfait Recipe

I can’t believe 2021 is almost over, and this will be the last post of the year. If this year has taught me anything, it’s to keep things simple and adapt to new circumstances. And you can think of adapting on so many levels! So this is my simple version of adapting.

One of my most frequently enjoyed breakfasts is a classic yogurt parfait. I like it with strawberries or other kinds of berries. I also make it more interesting by leveraging secret chef tricks that I learned here and there. One such trick is to finish the parfait with thyme and olive oil. I learned this from Yotam Ottolenghi’s Masterclass, which by the way, you should check out.

In a previous post, I emphasized the importance of eating locally and seasonally. And, the season of some of my favorite Persian fruits is here. I’m talking, of course, of persimmons and pomegranates. In addition, I added dried mint to the recipe to emphasize its Persian influence.

I want, though, to raise the stakes and make this breakfast more interesting. To do this, I show you make a lemon-thyme infused olive oil. This oil will brighten the dish up and surprise anyone you invite to your table. If you happen to live in Seattle, like me, I recommend you try the brand Ellenos of Greek yogurt; it’s insanely delicious. Let’s get started!

Persimmon Pomegranate Yogurt Parfait

  • Servings: 1 serving
  • Difficulty: Easy
  • Print

Late fall, early winter variation of a classic yogurt parfait.


For the lemon-thyme olive oil

  • ¼ cup olive oil.
  • Peels of 1 Meyer lemon.
  • 3 sprigs of fresh thyme.

For each serving of the Parfait

  • 150g to 170g of Greek yogurt.
  • 1 tsp Meyer lemon zest.
  • 1 tbsp honey.
  • 30g of Honey-Oat granola.
  • 2 tbsp pomegranate seeds.
  • 1 persimmon, peeled and cut in wedges.
  • Dried mint and lemon oil for garnish.

Directions

  1. In a small saucepan, heat the oil until just below its smoke point, about 300ºF.
  2. Add the lemon peels and the thyme. Then, turn the heat off and let the oil infuse and cool off.
  3. Remove and discard the peels and thyme sprigs. There will be leftover oil that can last in your pantry for a few weeks. Feel free to experiment with it!
  4. In a bowl, assemble the parfait adding, in order, the yogurt, lemon zest, honey, granola, pomegranate seeds, persimmon, and dried mint. Rub the dried mint between your fingers to release the essential oils. Finish the dish with a drizzle of lemon-thyme olive oil.
  5. Enjoy!

Nutrition


Per Serving: 450 calories; 13 g fat; 58 g carbohydrates;
23 g protein; 8.5 mg cholesterol; 71 mg sodium.

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