Morning made simple

Cardamom brings extra flavor to this delicious apricot compote.  Make extra compote and store leftovers in an airtight container in the fridge for up to 5 days. For an easy dessert, pair extra compote with a scoop of Forager Project Vanilla Bean Frozen Dessert.

Ingredients

  • Compote:
  • 1 ½ pound apricots (roughly 12), pitted and sliced
  • ¼ cup water
  • ½ cup maple syrup
  • 4 fresh cardamom pods or ½ tsp ground cardamom
  • Parfait:
  • 1 cup Forager Project Vanilla Bean Cashewmilk Yogurt
  • 1 cup apricot compote
  • 2 tbsp roasted pistachios
  • Optional: ½ cup granola

Prep

  • In a saucepan, heat the water, maple syrup and cardamom over medium heat. When boiling, add the apricots. Turn down the heat to low, cover and let simmer for 10 minutes. Remove from the heat and let cool.
  • to build the parfait, first add a layer of apricot. Next, add the yogurt. Top with additional apricots and sprinkle with pistachios (and granola, if desired).
  • Store leftover apricot compote in an airtight container in the fridge for up to 5 days.