Fig Compote Parfait for Breakfast

Ingredients:

Parfait

• 0.5 cup blueberries
• 0.5 cups blackberries
• 0.5 cup thinly sliced ​​strawberries
• 1 tbsp + 2 tbsp fig compote, recipe below
• 3 cups Greek yogurt, 2% fat
• 3/4 cup fruit and nut mix, recipe below

Fig compote

• 3 cups fresh black figs (about 0.5 kg), coarsely chopped
• 0.5 cup coconut sugar
• 2 tablespoons white wine vinegar
• 1 tbsp orange zest
• 0.5 cup freshly squeezed orange juice (from about 2 oranges)
• 1 teaspoon ground cinnamon
• 1 tbsp. honey

Fruit and nut mix

• 3 cups walnuts (about 350 g)
• 2 cups cashews with sea salt (about 280 g)
• 1 cup coconut flakes
• 0.5 cup peeled pumpkin seeds (about 70 g)
• 2 tablespoons melted coconut oil
• 0.5 cup banana chips
• 0.5 cup goji berries
• 0.5 cup chopped dried pineapple
• 1/4 cup carob chips

Preparation:

1. Combine blueberries, blackberries, and strawberries in a bowl. Spoon 2 tablespoons of fig compote into the bottom of six parfait glasses. Top with 1/4 cup yogurt, then 1/4 cup of berry mixture. Add another layer of yogurt, then top with 1 tablespoon of fig compote and 2 tablespoons of fruit and nut mixture. Serve immediately.

2. Fig compote:

   
   In a medium saucepan, combine the figs, sugar, vinegar, orange zest and juice, cinnamon, and 3/4 teaspoon salt. Bring to a boil over medium-high heat. Begin breaking up the figs with a potato masher or wooden spoon. Continue cooking until the compote thickens to a sauce-like consistency—you should be able to run a wooden spoon through it and leave a trail on the surface, about 5-6 minutes. Remove from heat and let cool, about 15 minutes.
3. Stir in honey and salt. Store in an airtight container in the refrigerator for up to 2 weeks.

4. Fruit and nut mix:

   
   Preheat oven to 190°C.
   
   Combine walnuts, cashews, coconut, and pumpkin seeds in a large bowl; toss with coconut oil and salt. Spread the mixture evenly on a baking sheet. Bake until fragrant, about 10 minutes. Cool completely for 20 minutes.
5. Stir in banana chips, goji berries, and dried pineapple. Then stir in carob chips for a hint of chocolate flavor. Serve immediately or store in an airtight container at room temperature.