Yogurt Parfait

From: Wayne Van Akin, Director of Operations, Crowne Plaza Concord, Vineyards Chop House, Concord, CA. Yield: 8 servings.

3 fresh Chilean kiwi, peeled and diced ¼-½"

1 pint fresh Chilean blueberries

3 Chilean persimmon or fresh peaches, peeled, cored, diced ¼"

4 cups organic vanilla yogurt, whipped with 2 oz. organic honey and ½ oz. fresh lime juice

4 cups granola (recipe follows)

Vineyards' Granola (yields 20 servings):

Wet Ingredients:

2 cups canola or grape seed oil

1 cup POM (pomegranate juice)

1 cup molasses

2 cups brown sugar

1 cup honey

1 cup light corn syrup

1 tsp. sea salt, finely ground

1½ Tbsp. ground cinnamon

Dry ingredients:

1 cup raw whole macadamia nuts

1 cup halved raw pecans

1 cup raw slivered almonds

1 cup raw pumpkin seeds

1 cup raw whole sunflower seeds

2 cups raw sesame seeds

¾ cup shredded coconut

¾ cup raw wheat germ

5 cups old fashioned rolled oats

1 cup golden raisins

1 cup dried diced tart cherries or cranberries

1 cup dried diced peaches, apricots or pears

Combine wet ingredients in a heavy sauce pot and heat to combine well. Combine wet mixture with first 8 dry ingredients and toss well. Place pan liner (or Silpat®) on cookie sheet and spread mixture evenly. Bake in a 275°F oven (low/no fan) for about 1½ hours or until mix is the color of dark tea. Mixture needs to be removed, stirred/tossed and evened out several times throughout cooking, or every half hour. Pull from oven and toss in dried fruit while still warm. Cool several hours before serving.