Let’s make this thing that I dreamed up!
I’m not sure if it is a dessert or brunch - it’s most likely both, but it is unapologetically lazy and mildly life-changing.
My theory is that all the best breakfasts are the ones that double as desserts. Fact.
Sure, you could argue that the presence of almond brittle disqualifies this as a viable breakfast or brunch option, but I would argue that yogurt is unequivocally a breakfast item, so at most the two cancel each other out, making the recipe neutral and suitable to all occasions.
Now are we good here?
If you read last week’s Coffee Talk, you know that I have been watching The Chef Show on Netflix and I recently watched in awe as Chef Roy Choi sprinkled pulverized brittle over summer berries. It kind of blew my mind and I instantly knew that this concept would inspire a new recipe of my own.
Come July, stone fruit makes its way into at least 50% of what I bake or cook. The season is so brief and I just cannot get enough.
I have had the combination of lemon and peaches floating around in my mind for a couple months, and that tart and refreshing pairing seemed like the perfect landscape for my pulverized brittle vision.
I wanted to keep this recipe super simple - something that could easily be thrown together on a weeknight or a Saturday morning, and did not require turning on the oven. We are in Virginia and it’s July, so we avoid preheating our ovens and, incidentally, our kitchens, as much as we can.
In fact, the only element that requires cooking here is the brittle.
Do not be intimidated by brittle. While it does fall into the dreaded category of confections, it is one of the easiest candies you can make. A bit of patience is all that is required.
Once the brittle has cooked, we transfer it to our food processor and pulse until it looks something like edible pixie dust. With this brittle dust in hand, I feel like a culinary Tinker Bell and that makes me all kinds of happy.
The other steps are simply a matter of mixing one thing with another. Grab a container of your favorite greek yogurt and swirl in a jar of lemon curd.
You can make your own for extra credit, or you can spend more time putting together your summer playlist - either way, you’re winning.
We are going to macerate the peaches, which is just fancy chef talk for tossing them in some sugar and, in this case, finely sliced mint.
Now, we parfait!
I kind of hate the word '“parfait.”
Yogurt, peaches, and brittle sprinkles. Garnish with mint and a shard of brittle and you are guaranteed all of the applause.
Besides being amazingly refreshing and delicious, this little cup of summer color is beyond gorgeous.
These showstoppers are going to be making appearances during all of my entertaining from now until September.
Oh! And did I mention that they are super versatile? If you cannot find peaches in your area, you could absolutely substitute another fruit - I think cherries or plums would be so dreamy. Berries would totally work as well! This recipe is more of an equation - just make it your own!
The last thing I love about this recipe is that it can be made well in advance. While the brittle is best if sprinkled on just before serving, everything else can be mixed and layered hours beforehand!
Gluten-free, breakfast-approved, and screaming of summer.
Not sure if I’m on a mission to make parfaits the new smoothie bowls or just campaigning for more almond brittle breakfasts, but either way, it’s a cause worth fighting for.
Lemon Curd Yogurt Peach Parfaits with Almond Brittle 'Sprinkles'
for the almond brittle
recipe loosely adapted from Alton Brown
1 1/2 cups granulated sugar
3/4 cup filtered water
1 cup sliced almonds
Cook’s Note: This recipe will make far more brittle than is needed for the parfaits, but the leftover crumbs are delicious atop ice cream or berries! Store any leftover brittle in an airtight container or zip-top bag for up to 3 days.
Line a small baking sheet with aluminum foil and coat with nonstick spray or line with a Silpat baking mat.
Combine sugar and water in a small saucepan and set over high heat. Stir constantly, until the sugar has dissolved and the mixture is boiling.
Once the syrup has reached a boil, stop stirring and cover the pan; cook covered for 3 minutes. Remove the lid and reduce heat to medium. Cook until the syrup is amber in color.
Cook’s Note: Is is important to resist stirring the mixture, however, if the sugar appears to be browning unevenly, you can give the pan a gentle swirl here and there.
Once the mixture is caramel-colored, add the almonds to the syrup and stir to combine. Pour the hot mixture directly onto the prepared pan and use a silicone spatula to spread the brittle evenly over the pan.
Allow the brittle to cool completely.
Cook’s Note: During this time, prepare the remaining components for the parfaits.
Once the brittle has set and cooled, break it up into pieces. Add the pieces to the work bowl of your food processor and pulse until the brittle is in fine crumbs.
Cook’s Note: You may wish to set aside several pieces of the brittle for garnishing (or snacking) later on.
for the yogurt parfaits
2 cups ripe peaches, diced (about 3 medium)
2 tablespoon granulated sugar
1 tablespoon fresh mint, sliced into thin strips (plus extra for garnishing, if desired)
2 cups whole milk greek yogurt
3/4 cup lemon curd
prepared brittle crumbs
In a medium bowl, mix together yogurt and lemon curd until smooth and well-combined.
In a separate bowl, toss together peaches, sugar, and mint. Cover and refrigerate for fifteen minutes.
Divide the yogurt amongst four small cups. Top each with a large spoonful of prepared peaches. Sprinkle with brittle crumbs. Garnish with mint and a small shard of brittle, if desired.
Cook’s Note: Parfaits can be made up to six hours in advance, but it is best to wait to top them with brittle until just before serving.