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Apricot & passion fruit parfait

Apricot & passion fruit parfait

Ingredients

Ingredients

  • 2 jars Bonne Maman Apricot Compote (380g)
  • 4 ripe passion fruit
  • 1 tbsp caster sugar
  • 6 tbsp fat-free, thick-set natural yoghurt

Method

Method

  1. Spoon the compote into a deep freezer-proof container. Scoop the passion fruit pulp into a sieve and squash it through with a wooden spoon, to extract all the juice. Discard the seeds.

  2. Stir in the sugar and yoghurt until smooth and creamy. Cover and freeze for 3-4 hours, until solid.

  3. Scrape the frozen mixture with a fork to break up the ice crystals. Return to the freezer until ready to serve.

  4. Spoon into tall chilled glasses or deep glass dishes and serve immediately.

Cooks tips

Cooks tips

  1. Make a cherry and orange parfait using Bonne Maman Cherry Compote, replacing the passion fruit with the juice of 2 oranges and an extra 1 tbsp of sugar.

  2. For a rhubarb and elderflower parfait, use Bonne Maman Rhubarb Compote, omitting the sugar and replacing the passion fruit with 3 tbsp of elderflower cordial.

Good to know

  • Mix up this recipe using different delicious Bonne Maman Compotes - see the Cooks tips for other flavour ideas.

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