📖 Instructions

1. First, prepare the Loganberry Compote: Gently rinse 12 ounces of fresh loganberries. If you can't find fresh, frozen (and thawed) will work well too. Combine the berries with 1/4 cup of granulated sugar and 2 tablespoons of water in a saucepan. Simmer over medium heat for 10-12 minutes, or until the berries have softened and released their juices. Give it a little stir. If you want a smoother consistency, gently mash some of the berries with a fork, but i always leave some whole for that pop of freshness.
2. Next, make the Lemon Curd: In a heatproof bowl (like stainless steel) set over a simmering pot of water (making sure the bowl doesn't touch the water), whisk together 1/2 cup of granulated sugar, the zest and juice of 2 large lemons (about 1/3 cup juice), 4 tablespoons of unsalted butter (cut into small pieces), and 2 large egg yolks. Continue to whisk constantly for 8-10 minutes, or until the curd thickens enough to coat the back of a spoon. Don't stop whisking or you'll end up with scrambled eggs! Once thickened, remove from the heat and let cool completely. Sometimes i even like to leave it over an ice bath to cool down quicker.
3. Now assemble the Parfaits: In each serving glass (about 8-10 ounce glasses work best), layer granola (about 1/4 cup per glass), followed by a spoonful of lemon curd, and then a spoonful of loganberry compote. Repeat the layers until the glasses are filled. I find that two layers of each component is usually enough. If you want to be fancy, reserve a few fresh loganberries to garnish the top of each parfait.
4. Finally, chill and serve: Cover the parfaits with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial! The chilling time really makes a difference in the overall taste. Serve chilled and enjoy! They can be stored in the refrigerator for up to 24 hours, but they're best enjoyed fresh. I like to serve them with a sprig of mint for an extra touch of freshness. What do you think?