Stewed Apricot, Yoghurt and Oats Breakfast Parfait


  • 6-8 apricots

  • 3 Tbsp J. Friend and Co Honey

  • 3 Tbsp water
  • 3 Tbsp lemon zest

  • 3 Tbsp vanilla


Halve and stone apricots, (any stone fruit can be substituted for the apricots).

Place in a saucepan with J. Friend and Co Honey, water, lemon zest and vanilla.

Cover with a lid and cook over low heat until tender and syrupy. Cool then chill.

When ready to serve, pile spoonfuls of stewed apricots alternatively with dollops of thick greek yoghurt and honey toasted oats, spoon over any remaining syrup, an extra drizzle of honey and serve!