Spice Roasted Peach and Yogurt Parfaits

Name: Spice Roasted Peach and Yogurt Parfaits
Yield: 6 Servings
Ingredients: 3 tbsp (45 mL) packed brown sugar; 1/2 tsp (2 mL) ground cinnamon; 1/4 tsp (1 mL) ground ginger; Pinch ground allspice; 3 large peaches cut into 1/2-inch (1 cm) wedges; 1/2 cup (125 mL) unsalted sunflower and/or pumpkin seeds; 2 cups (500 mL) plain Greek yogurt; 1 tsp (5 mL) vanilla extract

Our dietitians' favourite

Fruit and yogurt get special treatment in this dessert. Fragrant spices and a touch of sugar, along with roasting the peaches, add intense flavour and the spiced, glazed seeds add crunch. Layered with vanilla-perfumed thick and creamy yogurt and you’ve got a parfait fit for company, yet easy enough for every day.

Prep: 15 min
Cooking: 20 min

Yields 6 Servings

Ingredients

3 tbsp (45 mL) packed brown sugar
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground ginger
Pinch ground allspice
3 large peaches cut into 1/2-inch (1 cm) wedges
1/2 cup (125 mL) unsalted sunflower and/or pumpkin seeds
2 cups (500 mL) plain Greek yogurt
1 tsp (5 mL) vanilla extract

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Preparation

Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper.

In a small bowl, combine sugar, cinnamon, ginger and allspice.

Place peaches in an 8-inch (20 cm) square glass baking dish; sprinkle with half of the sugar mixture and toss gently to coat. Spread in a single layer. Roast for about 15 to 20 minutes or until peaches are tender and lightly browned. Let cool slightly, or to room temperature.

Meanwhile, in a small skillet, toast sunflower seeds and/or pumpkin seeds over medium heat, stirring constantly, for about 3 minutes or until starting to turn golden; add remaining sugar mixture cook, stirring, for about 2 minutes or until toasted and glazed. Spread out onto parchment paper and let cool.

To assemble, in a bowl, combine yogurt and vanilla. Divide half of the yogurt equally among 6 dessert dishes and top with half of the roasted peaches, then half of the glazed seeds; repeat layers.

Tips

The peaches can be roasted up to 8 hours ahead. Let cool, then cover and store at room temperature until assembling the parfaits. The seeds can be toasted up to 3 days ahead; once cooled, store in a cookie tin at room temperature. The parfaits are best assembled just before serving.

Substitute 3 large black or red plums for the peaches; they may require about 5 minutes longer baking time depending on the firmness of the fruit.