the taste of summer
Growing up I was one of those kids that preferred savory over sweet any day. Omelettes for breakfast before school happened rarely, but when they did, it was always a nice surprise. Snacks were the salty variety and on very seldom occasion would I feel the urge to ask for something confectionary.
I would say it wasn’t until my year at St. Andrews that I grew fond of the sweeter notes in food. Fruit replaced crackers, porridge with honey replaced omelettes, and afternoons were adorned with cakes and biscuits. I continued on the trend even when I was home before moving to London. Weekends became days of baking and morning brunches included muddled berries in syrups and lots and lots of scones.
So I guess it only seemed appropriate that when it came time to making parfaits, the sweet juice of the apple in the yogurt and the addition of the berry coulis seemed just the right thing to do to a newly converted sweet-tooth.
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