Golden Berry and Yogurt Parfait with Toasted Amaranth

1. Pop the Amaranth Crunch

1. Set a dry, heavy skillet or medium saucepan over medium-high heat until very hot (a drop of water should sizzle and evaporate instantly).
2. Add the amaranth grains just 1 tablespoon at a time. The tiny seeds should immediately begin popping like miniature popcorn. Vigorously shake the pan back and forth over the heat for 10 to 15 seconds until mostly white and puffed, taking care not to let them scorch.
3. Tip the popped grains into a wide bowl immediately. Repeat in small batches with the remaining amaranth.
4. Lower the heat to medium, toss the pumpkin seeds and a tiny pinch of salt into the same pan, and toast dry for 2 minutes until fragrant and lightly browned. Stir them into the bowl with the puffed amaranth and let cool completely.

2. Simmer the Golden Berry Compote

1. Reserve 2 or 3 whole golden berries for garnish. Slice the rest in half (or quarters if large).
2. In a small saucepan, combine the cut golden berries, 2 tablespoons of water, 1 tablespoon of the honey (or maple syrup), and a pinch of cinnamon.
3. Bring to a gentle simmer over medium heat. Cook for 6 to 8 minutes, gently crushing a few of the berries with the back of a wooden spoon to release their juices while keeping plenty of fruit pieces intact.
4. Remove the saucepan from the heat once you have a glossy, jammy sauce with soft fruit pieces. Let it cool to room temperature (or chill in the freezer for 5–7 minutes to speed things up).

3. Sweeten the Yogurt

1. In a medium mixing bowl, whisk together the Greek yogurt, the remaining 1 tablespoon of honey (or maple syrup), and the vanilla extract until smooth and lush.

4. Assemble the Parfaits

1. In two serving glasses, spoon 2 generous tablespoons of the vanilla Greek yogurt into the base of each.
2. Add a layer of the cooled golden berry compote, followed by a light sprinkle of the toasted amaranth seed crunch.
3. Repeat the layers with the remaining yogurt and compote, finishing each glass with a generous spoonful of the amaranth-pepita mixture for maximum texture.
4. Top each parfait with a reserved fresh golden berry and serve immediately while the popped grains stay crisp.