These mince pie parfaits are a fresh, lighter take on a Christmas classic;  all the cosy flavours you love, layered into a beautifully creamy, spoonable dessert. Juicy mixed dried fruit is gently cooked in fresh orange juice and cinnamon bringing out their natural sweetness.

Each layer is topped with fluffy whipped cream, enriched with our beef organ powder. `Completely undetectable in taste, yet adding a nourishing boost to this festive treat. Perfect for dinner parties, make-ahead entertaining, or when you want something festive without turning on the oven, these parfaits are guaranteed to please everyone around your dinner table. 

The dried fruit compote is also really delicious simply served with some greek yogurt for an even quicker treat.

Make 4 pots 

Ingredients: 

• 500g mixed dried fruits - we used a mix of dried figs, prunes, apricots and raisins 
• The juice of 1 orange + some of the zest to decorate 
• 1 tsp ground cinnamon 

For the whipped cream:

• 300ml organic raw double cream 
• The seeds of 1 vanilla bean pod 
• 1 scoop Organised
• 1-2 tbsp raw honey 

1. Roughly chop the dried fruits.
2. Add them to a small pot together with the orange juice and ground cinnamon.
3. Place the pan on the hobs on a low heat and cook for 10-15 until you have a  chunky and sticky type of compote.
4. Remove from the heat and let it cool down completely.
5. In the meantime make the whipped cream topping: pour the double cream into a large bowl and using an electric whisk whip the cream until fluffy and airy. Make sure to not over whisk it as it can easily split up.
6. Add in the vanilla seeds, honey and Organised and give it a final stir.
7. To assemble add a dollop of the dried fruits compote to a pot or glass and top it with 2 generous spoonfuls of the whipped cream.
8. Serve with a little grating of orange zest.