Merry almost-Christmas! Here’s a simple but gourmet breakfast or brunch for you – of persimmon, pomegranate, squash, cranberries, and quinoa, dressed in a cider maple sauce.
This is great if you have guests and want to serve them something a little fancier than pancakes, or even if you just want to do something a little fancier and seasonal for breakfast.
‘Tis the season, after all…the season for persimmons….
I am so obsessed with persimmons right now. They’re also a lot of fun to photograph. 😉 You’ll likely see lots more persimmon recipes in this space.
Also, this parfait uses many of the same ingredients from my last recipe.
Makes 2 medium-size parfaits
- 2/3 cup cooked quinoa (I used red quinoa)
- 1 medium pomegranate, or 1/2 small one (you’ll have some seeds left over), OR 2/3 cup pom seeds
- 1 Fuyu persimmon
- 1/2 cooked butternut squash
- 1/4 cup dried cranberries, apricots, or raisins
- 1 cup apple cider
- 2 tbs maple syrup
- cinnamon to taste
- toasted almonds or pecans to top
To make the syrup, combine cider and maple in a small sauce pan. Bring to a boil and boil until the mixture has reduced to a syrup-y consistency. Note: you’ll have syrup left over. Then seed the pomegranates – a lovely tutorial is here. Assemble the parfaits in short, wide glasses. Or just mix everything in a bowl. TIP: I drizzled some syrup and cinnamon over the quinoa layers to add a little sweetness. Drizzle more syrup over the top of the parfait. See how lovely they are?
Serve with tea or coffee.