Free Sunday Brunch by Betty Rosbottom

AHEAD:
    Partially
1 lb/455 g apricots, just slightly soft when touched, rinsed and dried, but unpeeled
2 cups/480ml water
¾ cup/150 g sugar
1 tsp grated lemon zest
½ tsp ground ginger
2 tbsp honey
3 cups/720 ml plain Greek-style yogurt (see market note )
4 tbsp/30 g roasted, unsalted pistachios, coarsely chopped
    MARKET NOTE:
    Nonfat as well as reduced- to whole-fat varieties of Greek yogurt work in this recipe.
1. Halve the apricots lengthwise, but do not peel them. Remove pits and, if large, cut each half into three wedges.
2. Combine the water, sugar, lemon zest, and ginger in a medium saucepan set over medium-high heat. Stir constantly until the sugar has dissolved, and then bring the mixture to a gentle simmer.
3. Add the apricots and cook until just tender when pierced with a knife, 3 to 4 minutes (depending upon the ripeness of the fruit). Do not overcook or the apricots will become mushy.
4. Remove the pan from the heat and let sit for 2 minutes. Remove the apricots to a bowl using a slotted spoon.
5. Return the poaching liquid to high heat and cook until somewhat syrupy and reduced to about ½ cup/120 ml, 5 to 7 minutes. Cool to room temperature, and then pour over the apricots. (The compote can be prepared 1 day ahead; cool, cover, and refrigerate. Bring to room temperature before using.)
6. Whisk the honey into the yogurt, and divide it among four medium bowls. Top each serving with some apricots and syrup, sprinkle with the pistachios, and serve.

Plum Parfaits with Yogurt and Granola
    Made with alternating layers of cooked spiced plums, sweetened yogurt, and granola, all spooned into glasses, these parfaits are a visual feast. The deep crimson-hued fruits make a striking contrast to the pristine whiteness of the yogurt. The plums take about 15 minutes to prep and sauté and will need a few minutes to cool. Then all that is necessary is to whisk the yogurt with some sugar and vanilla and to assemble the parfaits.

    Serves 6
    PREP TIME:
    15 minutes
    START-TO-FINISH TIME:
    40 minutes, including cooling time for the plums
    MAKE AHEAD:
    Partially
2 lb/910 g medium-ripe dark red or purple plums, rinsed and dried
⅓ cup/65 g sugar, plus 1 ½ tbsp, and more if needed
¾ tsp ground ginger
¼ tsp ground cinnamon
2 cups/480 ml plain Greek-style yogurt (see market note )
¼ tsp vanilla extract
¾ cup/85 g granola (see market note )
    MARKET NOTE:
    Nonfat as well as reduced- to whole-fat varieties of Greek yogurt work in this recipe.
    Use a good-quality purchased granola, preferably one without dried fruits. Maple-flavored ones taste particularly good with the plums and yogurt.
1. Halve the plums lengthwise, and pit. Slice each half, lengthwise, into quarters. Then cut the quarters in half crosswise, if desired.
2. Place a large, heavy frying pan over medium heat until the bottom of the pan is hot. Add the plums and sprinkle with the cup/65 g sugar, ginger, and cinnamon. Stir constantly until sugar dissolves and becomes syrupy and the plums are tender when pierced with a knife, about 6 minutes for medium-ripe plums. (If plums are riper, the cooking time will only be about 3 minutes.) Watch carefully so that the fruit does not overcook and become mushy. Remove from the heat and cool the plums to room temperature. If needed, season with more sugar. (The plums can be prepared 1 day ahead; cook, cover, and refrigerate.)
3. In a medium bowl, whisk together the yogurt, 1 ½ tbsp sugar, and vanilla.
4. Spoon about ¼ cup/60 ml of the plum mixture, including the juices, into each of six medium wine or parfait glasses and top with 2 to 3 tbsp of the sweetened yogurt. Sprinkle with 1 tbsp granola. Repeat this layering one more time in each glass. Serve immediately.

Warm Apple and Date Compotes with Whipped Maple Cream
    These delectable compotes are distinguished by their blend of contrasting tastes and textures. Granny Smiths provide tartness to counter the sweetness of the dates, the honey is balanced by lemon juice, and crunchy