Yogurt Parfait With Mulled Red Wine Syrup Oranges And Almonds Recipes

Steps:

• Put all the ingredients into a saucepan with 1 litre water and bring slowly to a simmer, making sure all the sugar has been completely dissolved. Turn down the heat and simmer for 20 mins. Leave to cool, then strain through a very fine sieve.
• Sterilise your bottles by washing them in hot soapy water, rinsing well, then drying them in a warm oven. Meanwhile, rewarm the syrup until just hot, then pour into the bottles while still hot and seal.
• Before giving away, add labels with serving instructions: Heat 400ml syrup with 750ml red wine or cider and some slices of orange or apple. Syrup will keep in a cool, dark place for up to 3 months.

Steps:

• In a large bowl, mix yogurt and pudding mix until well blended; gently stir in almond butter to swirl. Layer 1/2 cup yogurt mixture and 2 tablespoons granola in each of four parfait glasses. Repeat layers. If desired, sprinkle with almonds. Serve immediately.

Steps:

• Fill a small single-serving (6 ounce) container with a third of the yogurt. Top with a third of the berries. Drizzle 1 teaspoon of maple syrup over the berries. Repeat two more times with the rest of the yogurt, berries and maple syrup. Pack the granola separately so that it can be mixed into the parfait when ready to eat. Pack the parfait with an ice pack or frozen juice box so that it stays cold until lunchtime.
• Heat an oven to 350 degrees F.
• Heat the maple syrup with the coconut oil in a small skillet over medium-low heat, just to melt the oil. While still warm, toss the maple syrup mixture together with the oats, almonds, sunflower seeds and a pinch of salt in a medium bowl. Spray a baking sheet with the nonstick cooking spray. Spread the granola on the sheet tray in a thin layer. Bake for a total of 20 minutes, tossing the granola halfway through. Let cool to room temperature and store in an air-tight container in the refrigerator for up to 1 month.

Steps:

• Combine the wine, sugar, vanilla bean, star anise, and peppercorns in a wide pot or skillet over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then decrease the heat to medium; cook until the liquid becomes syrupy and has reduced by about two-thirds, about 10 minutes.
• Use a fine-mesh strainer to strain the syrup into a small container; discard the spices and let cool. Use immediately or cover and refrigerate.
• Use white wine instead of red, and use 1 vanilla bean and five or six 1/4-inch slices of fresh ginger.

Steps:

• In a parfait glass or large glass mug, layer one-third of the yogurt, half of the granola and then half of the fruit. Repeat layers. Top with the remaining yogurt.

Steps:

• In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries. Repeat layers.

Steps:

• Toast the almond slices in a small dry skillet over medium-high heat, stirring constantly, until they are lightly browned and begin to smell toasty, 2 to 3 minutes. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.
• Use a chef's knife to slice off both ends of the orange. Stand the orange on one end, hold it steady with one hand, and slice from the top edge downward along the curve of the fruit, cutting away both the peel and the pith but leaving as much of the flesh as possible. Working over a bowl to catch the juices, hold the orange in one hand and use a paring knife in the other to cut between the sections, detaching each section of fruit from its surrounding membrane. Let the sections fall into the bowl as you work.
• Drop a few orange sections into the bottom of a large-bowled wineglass or champagne flute. Drizzle with a tablespoon of red wine syrup and top with a few almonds and then 2 or 3 tablespoons of yogurt. Repeat several times until the ingredients are used up, ending with oranges, syrup, and almonds on top if possible, and eat.