SAFFRON YOGURT PARFAIT WITH STEWED FIGS

Yogurt
15 saffron threads, crushed
2 tablespoons very hot milk or water
¾ cup Greek-style yogurt
1 ½ tablespoons maple syrup, plus more for drizzling
Optional toppings: fruit, sliced almonds, pistachios, pumpkin seeds…

Stewed Figs
¼ cup water
1 tablespoon honey
½ teaspoon lemon juice
½ cup dried Turkish figs


Place the crushed saffron and hot milk in a bowl. Let steep for 10 minutes. Add the yogurt and maple syrup and stir well until the ingredients are combined into a homogeneously yellow and creamy mixture

To make the stewed figs, bring the water, honey and lemon juice to a boil in a small saucepan. Add the figs and cook over medium-low heat until soft and plump, 10 to 20 minutes, depending on the softness of the figs. Let the figs cool. Cut them in half lengthwise.

Top the yogurt with cooked figs. Finish off with a drizzle of maple syrup and crushed nuts.

Serves 1