One of the first tricks we learned from Italian cuisine was that the tang of balsamic vinegar enhances the natural sweetness of berries. Here, we’ve created a rich purple compote by sautéing blueberries and a splash of balsamic, a method that can be used with any berry. Swirled into creamy yogurt, it’s a delightful way to breakfast. If you can find it, we recommend grass-fed yogurt for its unique earthiness. The parfaits save well, so refrigerating a few in jars will provide you with breakfasts or snacks throughout the week. They could even stand in for a light summer dessert, topped with chocolate shavings.
- Yield: 4 Servings
- 2 cups (1 pint) fresh blueberries
- 5 tablespoons pure maple syrup, divided
- 2 teaspoons balsamic vinegar
- 3 cups plain Greek or grass-fed yogurt
- ½ cup chopped pecans
- Cinnamon, for garnish
- Wash the blueberries. In a large skillet, heat the blueberries, 2 tablespoons maple syrup, and the balsamic vinegar over medium heat until the blueberries just start to break down and form a purple syrup, 4 to 8 minutes. Remove from the heat and allow to cool to room temperature, 5 to 10 minutes.
- Meanwhile, stir together the yogurt and 3 tablespoons maple syrup.
- In four 2-cup mason jars or glasses, layer ½ cup yogurt, a large spoonful of berries with syrup, and 1 tablespoon chopped pecans, then another ¼ cup of yogurt, more berries, and more pecans. Top with a sprinkle of cinnamon.