TROPICAL FRUIT PARFAIT WITH HONEY-GINGER DRIZZLE AND GINGERSNAP GRANOLA

Tropical Fruit Parfait with Honey-Ginger Drizzle and Gingersnap Granola image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 16

1/2 cup honey
One 1-inch piece fresh ginger, peeled
1 1/2 cups plain Greek yogurt
2 kiwis, peeled and chopped
1 mango, peeled and cubed
1 papaya, peeled and cubed
3 cups quick-cooking oats
2 tablespoons unsalted butter
1/4 cup maple syrup
2 tablespoons brown sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
Pinch ground allspice
Pinch salt
1/2 cup sliced almonds
1/2 cup shredded coconut

Steps:

For the parfait: Add the honey, ginger and 1/2 cup water to a small saucepan. Bring to a boil, stirring to dissolve the honey. Remove from the heat and let cool a bit.
Remove the ginger and mix half of the syrup into the Greek yogurt; reserve the rest for drizzling on the fruit.
Divide the kiwis, mangoes and papayas among 6 small wide-mouthed glasses or parfait glasses. Drizzle with the reserved syrup. Top each serving with a dollop of yogurt.
For the granola: Toast the oats in a nonstick skillet over medium heat until light brown, about 3 minutes. Transfer to a baking sheet.
In the same skillet, melt the butter with the maple syrup, brown sugar, ginger, cinnamon, allspice and salt. Add the oats back to the skillet along with the almonds and coconut; toss to coat. Serve the granola over the parfaits.