The weather is changing. Fall is just around the corner and I could not be happier! I was super excited when I was asked to put together a dessert course for this month’s Progressive Party over at Kitchen Play. The U.S. Apple Association was looking for a delicious apple dessert that would be easy for the busy parent. I had several ideas floating around in my head but I finally settled on an Apple Maple Parfait. It’s easy, delicious and packed full of flavor. Even better, it can be eaten as breakfast too!
Luckily for me I only live 3 miles away from an apple orchard. While it’s not the peak picking season there are a few early varieties that were available. I opted to try the Paula Red because I liked its sweet flavor and (when fresh) firm texture. It can get very soft while cooked but I knew I wasn’t going to cook them for very long so I was not worried. If you cannot find Paula Red in your area a great replacement would be McIntosh, Granny Smith (If you want a nice tart flavor), Empire or Jonathan.
I flavored my apples with cinnamon, nutmeg and brown sugar. I let them simmer gently on the stove top until they were just soft enough to easily eat. For my parfait I used store-bought Greek vanilla yogurt and store-bought granola. I took a clean mason jar and made layers of tangy vanilla yogurt, sweet maple syrup and spiced apples. Once I reached the top I made sure to top it with plenty of granola.
Apple Maple Parfait
Yield: 4 half pint parfaits
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 60 minutes
8 small to medium apples - peeled, cored and chopped into 1 1/2 inch cubes (apple count will depend on the size of your apples. Mine were a little on the smaller side)
1 cup brown sugar
2 teaspoon cinnamon
1 teaspoon ground nutmeg
2 teaspoon vanilla paste – if you do not have vanilla paste you can use the seeds of a scraped vanilla bean or vanilla extract
2 tablespoon lemon juice
4 8oz. containers vanilla flavored Greek yogurt
Source: Nutmeg Nanny
Take chopped apples and put in large bowl. Add brown sugar, cinnamon, nutmeg, lemon juice and vanilla paste, stir and let sit for 30 minutes. The apples should now be sitting in a bowl of sugary liquid. Take apples and juice and put into saucepot on the stove. Simmer for about 10 minutes or until the apples are soft but not falling apart. The sugar mixture should thicken up a bit too. Remove from heat and let cool. In a 1/2 pint glass mason jar add a spoon full of the cooled apple mixture, drizzle of maple syrup and a large spoonful of yogurt - continue until you reach the top of your jar, then sprinkle with granola and enjoy!
The US Apple Association is also sponsoring a wonderful giveaway here at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). The deadline is September 30, 2011. Please review the complete contest rules before entering. Good luck!