While in Portland for the weekend, I had an amazing yogurt parfait at this fabulous bakery, Crema. They serve a berry compote yogurt parfait with homemade granola that was out of this world! Upon returning to Seattle, I went straight to the kitchen to get to work. Well, that’s not entirely true – I went to China Town and hit up the Asian markets for ripe produce that isn’t entirely beautiful. If you’re making a stew or jam, something that will be cooked down substantially, use really ripe ingredients. The flavors are peak and it’s way less expensive to shop at these markets, preventing your homemade jam from costing you $26/per jar.
½ cup Port
½ cup brown sugar