Parfait with Maple Yogurt, Citrus and Pomegranate

1. Stage

Make the yogurt: In a mixing bowl, whisk together the yogurt, maple syrup, cinnamon, ginger, cloves, and salt until combined. Refrigerate for 1 hour. 

2. Stage

Segment the citrus: Using a sharp knife, trim the pole ends oranges so they lay flat on the cutting board. Follow the curve of the orange with your knife to remove the peel and pith, exposing the segments beneath. (If you miss any bits of peel or pith on your first round, do a second pass.)  Working over a bowl to catch the juices, cut between each membrane to remove the segments. Transfer the segments to a bowl and refrigerate until ready to assemble the parfaits. Repeat with the pink grapefruit. For better control when it comes time to assemble the parfaits, store each citrus separately.  (Don’t discard the juice you collect while segmenting the citrus; set it aside for another use – whisk it into your favorite vinaigrette, mix it with mineral water for a refreshing beverage, or simply drink it straight.)

3. Stage

Toast the nuts:  In a small skillet over medium-low heat, toast the pistachios until they begin to smell rich and nutty, 1 to 2 minutes. Shake the skillet regularly to keep the nuts from scorching. Set aside to cool.

4. Stage

Strain the citrus: Strain the citrus segments to remove any accumulated juices (this helps prevent the parfaits from getting runny).

5. Stage

Assemble the parfaits: Into 4 stemless wine glasses or parfait glasses, spoon 1/4 cup of the yogurt mixture. Evenly distribute the citrus segments among the glasses, leaving enough of each for a second layer. Top each with 1 tablespoon pistachios and 1 tablespoon pomegranate seeds.  Repeat the layers once more, starting with the yogurt and ending with the pomegranate seeds. Garnish each parfait by scattering a few more pistachios over the top. 

6. Stage

Serve: Enjoy these parfaits cold and within two hours of being assembled.