Winter Fruit ‘n’ Grains Parfait with Spiced Cider Maple Syrup


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….

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I am so obsessed with persimmons right now. They’re also a lot of fun to photograph. πŸ˜‰ 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.



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