THERE IS NO BETTER BOUNTY OF NORTHWEST SUMMERS than local berries. Strawberries arrive first, followed in rapid succession by raspberries, blueberries, blackberries, and cherries. (Cherries are technically a stone fruit, but to locals they are the grand marshal in our parade of summer berries.) Try any of these fruits in this easy parfait. Sliced peaches and nectarines are a welcome addition; whatever fruit is at its peak in the market will be your best choice. The addition of simple syrup enhances the natural sweetness of the fruit and adds a beautiful gloss. You can make the syrup ahead and refrigerate it in a sealed container for a week. This is a simple, elegant dessert—perfect for a relaxed summer evening.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Make the simple syrup by combining the sugar, 1/4 cup water, and 1/2 teaspoon of the vanilla in a small saucepan over medium heat. Bring to a boil and stir until all the sugar is dissolved, about 5 minutes. Remove from the heat and cool to room temperature.
Step 2
Combine the sour cream, heavy cream, honey, and remaining 1/2 teaspoon vanilla in a small bowl with a whisk or fork. Set aside.
Step 3
Place the strawberries, raspberries, and blueberries in 3 separate small bowls. Set aside 4 berries for garnish. Add approximately half of the simple syrup to the strawberries and mix gently with a flexible spatula so as not to bruise the fruit. Divide the remaining syrup between the raspberries and blueberries, mixing gently.
Step 4
To assemble each parfait, place 1 tablespoon of the granola in the bottom of each of 4 glasses, breaking up any big chunks with your fingers. Top with the strawberries and a layer of cream. (Use about 1/2 cup total of the cream, smoothing it to the edge of the glasses with a spoon.) Add a layer of blueberries and another layer of cream, followed by a layer of raspberries. Finish with a final dollop of cream.
Step 5
Top each parfait with some of the remaining granola and the remaining reserved berries. Refrigerate until ready to serve, up to 2 hours.
