Pin There's something about the way candied orange peels catch the light that makes me pause every time I make this parfait. My sister brought a jar of homemade candied oranges to brunch one winter morning, and the kitchen filled with this honeyed citrus smell that felt both fancy and comforting. I kept sneaking pieces while she wasn't looking, then realized the real magic happened when I layered them into creamy yogurt with granola. That chaotic, delicious moment sparked this recipe—one where sweet, tart, and crunchy finally found their perfect balance.
I made this for a small dinner party last fall, layering it in vintage glasses I found at an estate sale. One guest asked if I'd been trained as a pastry chef, which made me laugh because I was basically just stacking pretty things in a cup. What surprised me most was how everyone slowed down to savor it, the spoons clinking against glass between bites, nobody rushing through dessert.
Ingredients
- Medium oranges (2, thinly sliced): The thinner your slices, the faster they candy and the more translucent they become—I've learned to use a mandoline when I'm feeling confident and a sharp knife when I'm not.
- Granulated sugar (1 cup/200 g): This is what transforms the orange peels into glossy jewels, so don't skimp on quality here.
- Water (1 cup/240 ml): Creates the simple syrup that does all the heavy lifting in the candying process.
- Greek yogurt, plain or vanilla (2 cups/500 g): The creamy base that anchors everything—thick Greek yogurt means you get actual structure in each spoonful.
- Honey or maple syrup (2 tbsp, optional): I add this when the yogurt tastes a bit too tart, but taste first and adjust to your preference.
- Vanilla extract (1 tsp): A small amount that somehow makes the entire yogurt layer taste richer and more intentional.
- Granola (1 1/2 cups/120 g, store-bought or homemade): This is where your crunch comes from—I've tried everything from honey clusters to seed-based varieties, and honestly they all work.
- Chopped toasted almonds (1/4 cup/30 g, optional): A extra textural layer that adds nuttiness and keeps things interesting on the second spoonful.
- Fresh mint leaves (optional garnish): A bright finish that you can absolutely skip if you don't have it on hand.
Instructions
- Make the candied oranges:
- In a medium saucepan, combine the sugar and water and bring everything to a gentle simmer over medium heat, stirring occasionally until the sugar fully dissolves and you have a clear, simple syrup. Once it's ready, carefully lay your orange slices in a single layer—you want them to have room to move around—and let them simmer gently for 12 to 15 minutes, turning them occasionally with a slotted spoon until the rinds look translucent and glossy.
- Cool the oranges completely:
- This step is easier if you transfer the slices to a parchment-lined tray and let them rest for about 10 minutes, which also gives you a chance to taste the syrup and appreciate what you've just made. They'll firm up slightly as they cool, making them easier to handle when you're assembling.
- Sweeten your yogurt:
- In a mixing bowl, combine the Greek yogurt with honey or maple syrup (if using) and vanilla extract, stirring gently until everything is smooth and evenly flavored. Taste it once and adjust the sweetness to your preference—you're aiming for a creamy base that's slightly sweet but still tangy.
- Layer with intention:
- Into each glass or jar, spoon a layer of yogurt first, then add a handful of granola, then arrange a few pieces of candied orange on top. Repeat this dance one more time, finishing with a final yogurt layer and arranging your prettiest candied orange slices on the very top where they'll catch the light.
- Add final garnishes:
- Sprinkle a bit more granola and some toasted almonds over the top for extra crunch and visual appeal, then add a single mint leaf or two if you have them. Serve immediately while the granola is still crispy, or chill for up to an hour if you prefer a colder dessert.
Pin There was an afternoon when my niece helped me assemble these, and she insisted on arranging each candied orange slice perfectly, turning the glasses slowly under the kitchen light. She was maybe seven years old, completely focused on making it beautiful, and I realized this dessert had become less about impressing people and more about the small ritual of building something together.
Why Candied Citrus Changes Everything
Before I started making my own candied oranges, I thought this whole category of dessert was reserved for people with special equipment and French culinary training. The truth is simpler: a saucepan, some sugar, some time, and patience are genuinely all you need. Those glossy, chewy strips become the star of the show, not just a garnish, and suddenly a simple yogurt and granola situation feels elevated.
Flexibility Without Sacrifice
I've made this with coconut yogurt for a friend with dairy concerns, swapped blood oranges and tangerines based on what was ripe at the farmers market, and even used homemade granola when I was feeling ambitious. The beauty of a parfait is that the architecture stays the same even when you swap the ingredients, so you're never locked into one version.
Serving and Storage Wisdom
These are best served fresh, within an hour of assembly, because that's when the textural contrast sings. If you're making them for a crowd, you can prepare all the components separately and let people build their own—it takes the pressure off and somehow makes everything taste better when someone has created it themselves.
- Leftover candied oranges keep beautifully in a sealed jar with their syrup, ready to brighten up yogurt, salads, or even a cheese board.
- Store the yogurt mixture and granola separately from the candied oranges if you're planning ahead, then assemble just before serving.
- These parfaits pair wonderfully with a glass of sparkling wine or even a sip of orange liqueur if you're feeling celebratory.
Pin This parfait taught me that sometimes the simplest recipes deliver the most joy, especially when each layer has been made with a little intention. Make it once and it becomes the dessert you reach for again and again.
Recipe Questions
- → How are the oranges prepared for this dish?
Orange slices are simmered gently in sugar syrup until their rinds become translucent, enhancing sweetness and texture.
- → Can I make this parfait dairy-free?
Yes, substituting Greek yogurt with coconut yogurt provides a dairy-free alternative while maintaining creaminess.
- → How should I store leftover candied oranges?
Keep any leftover candied oranges submerged in syrup in the refrigerator for up to one week.
- → What kind of granola works best for this dish?
Both store-bought and homemade granola are suitable; adding toasted almonds enhances the crunch and flavor.
- → Is it better to serve immediately or chilled?
Serving immediately keeps the granola crunchy, but chilling for up to an hour softens the layers for a creamier texture.
