Half-full jar of compote with Parfait
in the background.
1 pound assorted dried fruits (pears, apricots, apples, peaches, prunes, cranberries, raisins)
1-2 cinnamon sticks
Lemon peel, about 3 strips off of a lemon, without the white pith
Star anise (optional)
7 oz. Plain Greek yogurt
Real Maple syrup (optional)
Toasted Almond slivers
Put all the fruits into a saucepan. Cover with water. Add the cinnamon sticks and lemon peel and optional star anise. Bring to a boil, then simmer until the fruit is soft. No need to add sugar. If the water level goes down, add more. The fruits, as they are plumped will absorb the water. The water turns into a nice sauce and you want to have that moisture. Depending upon how dry the fruits are...the simmering should be for only about 15-20 minutes. I always let the fruit sit in the saucepan to cool and absorb the flavors before I remove them and put the Compote into jars.
To make the Parfait: Take a glass that pleases you and begin layering starting with a bit of the compote and sauce, then the yogurt (it helps to stir the yogurt well first), then a layer of compote. Top with the toasted almonds and a sprinkle of cinnamon and a drizzle of maple syrup.