Pecan peach parfait with maple cream

Directions

To make the pecan layer:

1. Preheat oven to 250 degrees.
2. Lightly grease a 9 x 13 baking pan.
3. In a mixing bowl, whip egg white and water together until frothy.
4. Mix the sugar and cinnamon in a separate bowl.
5. Toss the pecans in the egg white mixture to evenly coat. Then place the pecans in the sugar mixture and toss to evenly coat.
6. Spread pecans on the baking pan and bake for 1 hour, stirring every 15 minutes. Allow to cool completely.
7. Chop enough pecans to make 2 ½ cups leaving some whole.

To make the maple yogurt layer:

1. Mix ingredients together in a bowl.
2. Cover and refrigerate until ready to use.

To make the peach layer:

1. Place the cornstarch, water and maple syrup into the saucepan and stir together thoroughly.
2. Add the peaches.
3. Over medium high heat, continuously stirring, cook until the liquid thickens and is bubbling (about 5 minutes). Remove from the heat and let cool.
4. Stir in the almond extract.
5. Refrigerate until ready to use.

To make the parfait:

1. Assemble the parfaits right before serving to keep pecans crisp.
2. Layer 1/3 cup of yogurt alternately with peaches and pecans until glasses are full.
3. Garnish with 5 whole pecans in a circle to make a flower.
4. Use a raspberry or blueberry for the center of the flower.