About the Recipe
an original For Good Granola recipe
More impressive than the everyday morning parfait. Perfect for your next entertaining brunch, or a light dessert after a decadent dinner. Elevate your presentation with a fancy stemmed glass…simple and spectacular.
Try the cherry compote on French toast or ice cream, as a charcuterie board accompaniment, or as a finish on a pork or chicken dish. And the whipped yogurt is a delicious (and healthier) substitute for whipped cream.
ingredients for compote
12 oz frozen dark cherries
2 T agave
1/2 cup red wine
1/4 cup dried cherries
ingredients for yogurt
16 oz Greek yogurt, 2%, chilled (do not use less than 2% milkfat yogurt)
5 oz heavy whipping cream, chilled
3 1/2 T agave
1/2 t vanilla bean paste (can swap 1:1 vanilla extract)
1/4 t salt
For the compote, bring all ingredients to boil in small saucepan. Reduce heat and actively simmer uncovered until juices all release and compote reduces, about 30-45 minutes. Using potato masher or fork, roughly break up cherries. Let cool before serving.
While compote is simmering, make the yogurt. Add all ingredients to the bowl of a stand mixer fitted with the whisk attachment (alternatively you can use a hand mixer). Power on low speed until all ingredients are combined. Increase to medium-high speed and whip until mixture begins to thicken, then to high speed until fully whipped and peaks hold in the mixture. Chill until ready to serve.
To serve, layer compote, yogurt and granola in individual serving glasses. For easy and clean assembly, use a spring-loaded portion scoop for yogurt.
Compote can be made up to one week in advance and kept in the refrigerator in an airtight container. Yogurt can be prepared up to 12 hours in advance of service and stored in an airtight container in the fridge. Alternatively portion in serving dish/glass and hold (well-sealed) in refrigerator for up to 24 hours before service. Top with cherry compote right before serving.