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The Boston Globe

Food & dining

Recipe for fig-walnut yogurt parfaits

STYLING/SHERYL JULIAN AND VALERIE RYAN; MICHELE MCDONALD FOR THE BOSTON GLOBE

Serves 4

As stone fruits come into season, substitute peaches, nectarines, or apricots, pitted and cut up, for the figs here. Use 4 apricots or 2 large peaches or nectarines.

½cup walnuts, coarsely chopped
4fresh figs, cut into uneven
1-inch pieces
Squeeze of lemon juice
1tablespoon honey
1teaspoon chopped fresh
rosemary
2cups plain Greek yogurt

1. Have on hand four 6-ounce
glasses.

Continue reading below

2. In a dry skillet over medium heat, toast the walnuts, shaking the pan constantly, for 5 minutes or until
aromatic. Transfer to a bowl.

3. In a bowl, combine the figs,
lemon juice, honey, rosemary, and
walnuts. Stir gently.

4. Divide the yogurt among the
glasses, and top with the fig mixture.
Holly Jennings

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