3 cups Barker's Peach, Mango & Passionfruit Compote
4 thick slices of fruit bread (crusts removed)
¼ cup brown sugar
2 cups thick, plain, unsweetened yoghurt
Preheat the oven to 180ºC.
Break the fruit bread into chunks and pulse in a food processor with the brown sugar.
Transfer to a lined baking tray and bake for approximately 10 minutes, occasionally tossing.
The bread should be toasted and the sugar starting to caramelise (although they appear soft, they will crisp while cooling).
Divide 2 cups of Barker's Peach, Mango & Passionfruit Compote into 6 parfait glasses or tumblers.
Top with 1½ cups of the yoghurt and most of the crumbs.
Finish each glass with a spoonful each of compote, yoghurt and crumbs (layered).
Dust with icing sugar and garnish with a mint tip.
TIP: You could replace the fruit bread with a good quality toasted muesli or granola.