Summer Fruit Parfaits (Raspberry and Apricot)

It’s fruit parfaits like these that make me want summer to last forever! These Raspberry and Apricot Parfaits certainly make the most of our abundant summer fruits by turning them into a decadent compote that pair gorgeously with yogurt and granola. Honestly words don’t even do justice how tasty these beautiful parfaits are. You must try it for yourself!

Tis the season for freshly picked sweet fruits; like raspberries and apricots. I had bought these fresh fruits at the market, being perfectly ripe and ready to eat. During the summer months we can guarantee our fruits are picked at their prime and in abundance, so I was able to get bunches of these juicy apricots and raspberries for next to nothing. Of course, with this beautiful abundance comes the need to eat them ALL straight away! Otherwise they are destined for the compost in just a couple of days. But I’ve always got my solution to this dilemma – make compote!

Turning fresh fruit into compote is a perfect solution to fruit that is going to spoil. And during the summer months our abundant fresh fruit makes glorious compote! In fact, apricots and raspberries are so sweet and flavourful at the moment that my compote didn’t require any sweetener (like agave or maple syrup) to the recipe. Literally all I did was toss the fruit into separate saucepans to simmer for 20 minutes, with a few splashes of water. And honestly, the sweet compote that came out of these fruits could have been packaged into an award winning jam. It was one of the tastiest and most decadent compotes I’ve ever had!

So if you have an abundance of fresh summer fruits. – perhaps a raspberry bush, or apricot tree in your garden you have got to try this compote! The taste is euphoric and it’s such a good way to use up those summer fruits.

I’ve mixed these Summer Fruit Parfaits with soy yogurt. I love the thick and tart texture of this plant-based yogurt with the sweet tangy compote. But, if you prefer not to use soy based products  you can easily substitute it for coconut yogurt or almond.  I’ve then topped these parfaits with fresh raspberries and apricots, red currants, chia, granola and coconut flakes. I love the mix of the sweet and jammy compote with the fresh fruits, and the subtle crunch from the granola. And hubby did too! We were basically spoon fighting with each other as we dove into the jars for the next best bite! (I recommend dividing the parfaits into separate bowls if you plan to share!)

It’s parfaits like these that make my heart skip a beat, and remember what I love most about abundant summer fruits. These raspberry and apricot compote are my take on summer in a jar.

Hope you enjoy these delicious summer fruit parfaits as much as I do! 


Print Recipe
Summer Fruit Parfaits (Raspberry and Apricot)
It's fruit parfaits like these that make me want summer to last forever! These Raspberry and Apricot Parfaits certainly make the most of our abundant summer fruits by turning them into a decadent compote that pair gorgeously with yogurt and granola. Honestly words don't even do justice how tasty these beautiful parfaits are. You must try it for yourself!
Prep Time 10 minutes
Cook Time 40 minutes
Servings
3-4 people
Ingredients
  • 5-6 apricots very soft, 350g
  • 1 cup fresh raspberries 250g, or frozen
  • splashes of water as needed
  • maple syrup or agave for sweetening if needed
  • Serve with:
  • 1 1/2 - 2 cups soy yogurt or other vegan yogurt
  • raspberries fresh
  • apricots fresh
  • red currants
  • gluten-free granola to sprinkle
  • chia to sprinkle
  • coconut flakes to sprinkle
Prep Time 10 minutes
Cook Time 40 minutes
Servings
3-4 people
Ingredients
  • 5-6 apricots very soft, 350g
  • 1 cup fresh raspberries 250g, or frozen
  • splashes of water as needed
  • maple syrup or agave for sweetening if needed
  • Serve with:
  • 1 1/2 - 2 cups soy yogurt or other vegan yogurt
  • raspberries fresh
  • apricots fresh
  • red currants
  • gluten-free granola to sprinkle
  • chia to sprinkle
  • coconut flakes to sprinkle
Instructions
  1. Begin by removing the pits from your apricots and chopping into small pieces. Add chopped apricot to a saucepan and bring pot to simmer for 20-30 minutes, stirring often. Add splashes of water as needed for desired consistency, and maple syrup or agave for sweetening if needed. (I didn't need to use maple syrup as the apricots were so sweet).
  2. In a second saucepan add your fresh raspberries to a saucepan. Bring pot to simmer for 20-30 minutes, stirring often. Add splashes of water as needed for desired consistency, and maple syrup or agave for sweetening if desired.
  3. Allow raspberry and apricot compote to cool. Then scoop into jars and top with soy yogurt, fresh raspberries, apricots and red berries. Sprinkle with gluten-free granola, chia and coconut flakes.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE 

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