Honey-Roasted Stone Fruit Parfait with Greek Yogurt and Pistachios
This is a summer-long dessert, and it works because roasting stone fruit concentrates its sweetness and softens it into something almost jam-like. Peaches, nectarines, plums; any combination works, and you should use whatever's ripe and in season. The warm, honey-glazed fruit against cold thick Greek yogurt and crunchy crushed pistachios creates a contrast of temperature and texture that makes each bite more interesting than any single component would be on its own. It takes ten minutes of active effort and twenty-five minutes of oven time, and it looks like you hired a pastry chef.
- VGT
- GF
- PRO
Estimated macros per serving
Calories ~300 · Protein ~13g · Carbs ~34g · Fat ~13g
Ingredients
For the roasted fruit:
- 4 ripe stone fruits (peaches, nectarines, plums, or a mix), halved and pitted
- 2 tablespoons raw honey
- 1 tablespoon coconut oil, melted
- ½ teaspoon vanilla extract
- Pinch of ground cardamom (optional but lovely)
For the parfait:
- 2 cups plain Greek yogurt (full-fat)
- ⅓ cup shelled pistachios, roughly crushed
- 1 tablespoon raw honey, for drizzling
- Fresh mint leaves (optional)
Method
- Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper.
- Place the stone fruit halves cut-side up on the sheet pan. In a small bowl, stir together the honey, melted coconut oil, vanilla, and cardamom if using. Spoon the honey mixture evenly over the fruit halves, letting it pool in the center where the pit was.
- Roast for 22–25 minutes, until the fruit is very soft, caramelized at the edges, and the honey has turned golden and bubbly. They should look slightly collapsed and deeply golden; not just warm, but transformed. Plums and very ripe fruit may be ready closer to 20 minutes — check for collapse and caramelization at that point.
- Remove from the oven and let cool for 5–10 minutes. They're delicious warm but will burn your mouth straight from the oven.
- To assemble the parfaits, spoon ½ cup of Greek yogurt into each of 4 bowls or glasses. Top each with two roasted fruit halves (or slice them first for easier layering).
- Drizzle with honey, scatter the crushed pistachios over the top, and garnish with mint if using.
Variations & Notes
- Vegan Swap: Use coconut yogurt in place of Greek yogurt and maple syrup instead of honey. The fruit portion is already vegan.
- Winter version: When stone fruit isn't in season, roast pear halves or thick apple slices using the same method. Increase roasting time by 5–10 minutes.
- Granola crunch: Add a layer of the Spiced Pumpkin Seed and Coconut Granola from the previous section for a more substantial parfait.
- Extra Hungry: Double the yogurt and add a drizzle of tahini for richness and staying power.
- Storage: Roasted fruit keeps in the fridge for 3 days and can be served cold or gently rewarmed. Don't assemble parfaits until serving: the yogurt gets watery.