Yogurt with Brittle, Cherry and Elderberry Compote
Rinse the elderberries and cherries and drain. Pluck the elderberries and remove the pits from the cherries, chop both fruits. In a saucepan, bring the orange juice, red wine and 2 tablespoons sugar to a boil. Add the fruit and simmer until tender, 3-4 minutes. Remove from the heat and let cool.
In a skillet, lightly caramelize the remaining sugar. Add the nuts, stirring to coat them with the caramel and pour everything onto a sheet of parchment paper. Allow to set and chop finely with a sharp knife. In a bowl, stir together the yogurt and agave syrup.
Spoon alternating layers of fruit compote, yogurt and brittle into glasses. Sprinkle the remaining brittle on top and serve.