Breakfast Parfaits with Fig Compote

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Ingredients

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1/2 cup blackberries

1/2 cup blueberries

1/2 cup thinly sliced strawberries

1 cup plus 2 tablespoons Fig Compote, recipe follows

3 cups 2% Greek yogurt

3/4 cup Fruit-and-Nut Trail Mix, recipe follows

Fig Compote:

3 cups fresh black mission figs (about 20 ounces), roughly chopped

1/2 cup coconut sugar

2 tablespoons white wine vinegar

1 tablespoon orange zest

1/2 cup freshly squeezed orange juice (from about 2 oranges)

1 teaspoon ground cinnamon

Kosher salt

1 tablespoon honey

Fruit-and-Nut Trail Mix:

3 cups walnuts (about 12 ounces)

2 cups cashews with sea salt (about 10 ounces)

1 cup coconut flakes

1/2 cup pepitas (about 2 1/2 ounces)

2 tablespoons melted coconut oil

Kosher salt

1/2 cup banana chips

1/2 cup goji berries

1/2 cup chopped dried pineapple

1/4 cup carob chips, optional

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Directions

1. In a bowl, combine the strawberries, blueberries, and blackberries. In the bottom of six parfait glasses, place 2 tablespoons of Fig Compote.
   1/4 cup of the yogurt and 1/4 cup of the mixed berries should be placed on top. Add another layer of yogurt, followed by 2 tablespoons of Fruit-and-Nut Trail Mix and 1 tablespoon of Fig Compote. Serve right away.

Fig Compote:

Yield: 1 1/2 cups

1. In a medium pot over medium-high heat, combine the figs, sugar, vinegar, orange zest and juice, cinnamon, and 3/4 teaspoon salt; bring to a boil. Use a potato masher or the edge of a wooden spoon to start chopping up the figs. Boil the compote for an additional 5 to 6 minutes, or until it has thickened to the point where it resembles chutney and a wooden spoon dragged through the mixture leaves a trail in its wake. After around 15 minutes, turn off the heat and allow the food cool fully.
2. Add the honey and salt, then stir. For up to two weeks, keep in the refrigerator in an airtight container.

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Fruit-and-Nut Trail Mix:

Yield: about 10 cups

1. Set the oven to 375 degrees Fahrenheit.
2. In a sizable bowl, combine the pepitas, walnuts, cashews, coconut flakes, and salt. Toss to combine. On a baking sheet, distribute the ingredients evenly. Bake for 10 minutes, or until fragrant and toasty. Allow to cool for at least 20 minutes before using.
3. Add the dried pineapple, goji berries, and banana chips. If you want some "chocolate" in your trail mix, mix in the carob chips! At room temperature, store in an airtight container or serve right away.

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