Best Breakfast Parfaits With Fig Compote Recipes

Dried Pear and Fig Compote image

Provided by Alton Brown

Time 1h45m

Yield about 2 cups

Number Of Ingredients 12

4 ounces (about 3/4 cup) dried figs, roughly chopped
4 ounces (about 1 cup) dried pears, roughly chopped
1 cup apple cider
1/2 cup white wine
2 tablespoons orange blossom honey
6 whole cloves
1 stick cinnamon
1 star anise pod
1/2 vanilla bean
1 (1-inch) strip lemon peel
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt

Steps:

Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool. Serve with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with lid in the refrigerator for up to 2 weeks.

Tropical Breakfast Parfait image

Provided by Rachael Ray : Food Network

Categories dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

2 cups vanilla yogurt (low-fat or non-fat is fine)
1 small can mandarin oranges, drained
3/4 cup crisped rice breakfast cereal
1 cup diced fresh pineapple

Steps:

Put 2 tablespoons of yogurt in the bottom of each of four juice glasses. Top with 4 orange slices. Sprinkle the oranges with a 1 1/2 tablespoons of cereal, followed by 2 more tablespoons of yogurt. Top with diced pineapple then with another 1 1/2 tablespoons cereal.

Baked Brie with Fig Compote image

Provided by Food Network Kitchen

Categories appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup dried Mission figs, stemmed and chopped
2 wide strips orange zest (removed with a vegetable peeler)
2 sprigs thyme
3 tablespoons brandy
2 tablespoons sugar
2 tablespoons balsamic vinegar
Freshly ground pepper
1 piece refrigerated pie dough (half a 14-ounce package)
All-purpose flour, for dusting
1 7- to 8-ounce wheel brie cheese
1 large egg, lightly beaten

Steps:

Combine the figs, orange zest, thyme, brandy, sugar, vinegar, a few grinds of pepper and 1/4 cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the liquid is syrupy and the figs are softened, 15 to 20 minutes. Transfer to a small bowl, discard the zest and thyme and let cool, about 20 minutes. Transfer to a food processor or mini chopper and pulse until mostly smooth.
Preheat the oven to 375 degrees F. Unroll the pie dough onto a lightly floured work surface. Roll out the outer 2 inches of dough with a rolling pin to make the edge slightly thinner than the rest of the dough. Put the cheese in the center of the dough and top with the fig compote. Trim about 1 inch off the outer edge of the dough. Pull the dough up and over the cheese, folding and pleating the dough all the way around until the cheese is covered. Pinch the dough together at the top to seal.
Transfer the wrapped cheese to a parchment-lined baking sheet. Brush the dough with the beaten egg and bake until golden brown, 30 to 35 minutes. Let cool about 10 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature.