To Prepare Wheat Berries

1. Place wheat berries in a bowl, cover with cold water and soak overnight at room temperature
2. Drain wheat berries, and place in a small saucepan with 1¾ cups water. Bring to a boil, then reduce to a simmer, cover and cook 40-45 minutes or until tender. Cool to room temperature (or refrigerator if assembling dessert later)

Assemble Fools

1. Combine figs and liqueur in a small bowl and set aside to plump for 15-20 minutes while you prep other ingredients, stirring once or twice
2. Beat the yogurt with 2 tbsp of the honey, 1 tbsp of the orange zest and the cinnamon in a large bowl until smooth
3. Stir in cooked and cooled wheat berries
4. In a separate bowl, whip the cream until just slightly thickened. Add the remaining honey, then continue whipping until soft peaks form (this can be done in a stand mixer, or with a hand mixer)
5. Drain the figs and reserve the juices (Grand Marnier)
6. Combine 2 tbsp of the figs with the remaining orange zest, then add the reserved juices. Set aside for garnish
7. Stir the remaining figs into the bowl with the yogurt mixture. Fold in one third of the whipped cream with a spatula. Fold in the remaining whipped cream in 2 more additions
8. Divide among serving bowls, cover with plastic wrap and chill at least 2 hours
9. To serve, top each bowl with a bit of the reserved figs and juices

“Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.”