Serves 4
Once berries are stewed, it’s just as easy to make a parfait as it is to grab a preservative-loaded treat from the freezer. As you stew the berries, watch the honey-cinnamon syrup carefully as it reduces in the saucepan—it thickens quickly. Store in the refrigerator in an airtight container for 2 weeks.
⅓ cup clover honey
1 cinnamon stick
12 strawberries, hulled and cut lengthwise into ¼-inch-thick slices
¼ cup Pistachio Butter (optional; here)
1½ cups Greek yogurt
Prepare an ice bath. Combine the honey, cinnamon stick, and 2 cups water in a saucepan and bring to a boil. Reduce the heat and simmer until the liquid reduces enough that it just coats the bottom of the pan. Add the strawberries and cook until a fork easily pierces them, 5 to 8 minutes. Set the pan in the ice bath and let cool completely.
Layer the ingredients in four tall clear glasses. If not using butter, add nuts, granola, or seeds for some crunch.
NOTE: This dish, as with all the other parfaits, is a great dessert to end a killer meal—just enough sweet but not cloying—but it is also a great way to start the day. Kids will love it!