This is a quick and easy seasonal variation of a parfait we traditionally make during the holidays. Summer fruit and a high quality granola make this a quick breakfast for rushed mornings or a healthy alternative to afternoon snacks.
Peel and dice three of the nectarines.
In a small saucepot, add diced nectarines, sugar, and brandy. Over medium-high heat, reduce the mixture until it thickens into a compote. About 8 minutes.
Remove compote to a bowl and refrigerate until fully chilled (can be made ahead).
Add cinnamon to the 32oz yogurt container. Whisk gently until cinnamon is combined and yogurt is creamy. Set aside.
Remove pits and slice the remaining nectarines.
Spoon chilled compote into the bottom of a parfait glass. Add cinnamon-vanilla yogurt then top with granola. Garnish with nectarine slices and mint leaves.