RASPBERRY PARFAIT
It's a thrill to serve this one up, but making it is almost more fun! You layer three elements - whipped cream, pound cake and raspberry sauce - in a wineglass to make one delicate and slick looking dessert. Driving your spoon through all those tempting layers and pulling out a mouthful of sweetness is just about as much as a date can take. My favorite part of making the dessert is using the wineglass to cut out the cake circles. It takes me back to the days of pressing out Play-Doh cookies at preschool. Admit it, those were some good times! Anyway, the size of your wineglass is important: one that's much narrower at the top than at the middle won't work well because you'll wind up with cake circles that don't fill out the body of the glass. So choose a glass with pretty straight sides.
Provided by Dave Lieberman
Categories dessert
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together jam and water, set aside.
- Cut the pound cake into thin slices about 1/8-inch thick. Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake. When you're done, wash the glass.
- In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out. Sprinkle in the sugar and continue beating to soft peaks.
- Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce. Repeat until you've almost filled the glass. End with a layer of cake, then cream and then drizzled berry sauce over the top.
PEACH AND BLACKBERRY COBBLER
A delicious recipe filled with sweet and juicy peaches and blackberries. It's perfect for any occasion; once you make this you will be asked for it again and again.
Provided by bakerchic12321
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
- Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
- Bake in the preheated oven until cobbler is golden brown, about 45 minutes.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 36 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 243.1 mg, Sugar 25 g
RASPBERRY COULIS
Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Makes 1 x 500ml jar
Number Of Ingredients 3
Steps:
- Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
- Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.
Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein
PEACH AND BLACKBERRY PARFAIT WITH RASPBERRY COULIS
As simple as this is to prepare, you will find this dessert elegant enough to serve at a special dinner party. For Raspberry Sauce see recipe I posted Recipe #59967 . Blueberries can easily be substituted for the blackberries, if desired. Cook time reflects time to chill.
Provided by Bev I Am
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Alternate three layers of peaches, Raspberry Coulis (**Note: Recipe #59967 ), blackberries, and liqueur (if using) in 4 glass parfait dishes or large wine goblets.
- Serve at room temperature, or cover and refrigerate for at least 1 hour and serve chilled.
BLUEBERRY PARFAITS
"These cool and lightly sweet parfaits put a new twist on berries and cream," says Adeline Piscitelli of Sayreville, New Jersey. "My guests marvel at the simple ingredients that go into this elegant dessert."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine sour cream, brown sugar, lemon juice and zest. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.
Nutrition Facts : Calories 316 calories, Fat 15g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 56mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
BLACKBERRY PEACH PIE
You can't go wrong with blackberries, peaches, and some spices.
Provided by Carrera
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
- Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
- Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 48 g, Cholesterol 7.6 mg, Fat 18.2 g, Fiber 4.9 g, Protein 3.6 g, SaturatedFat 5.6 g, Sodium 255.2 mg, Sugar 21.4 g
BLUEBERRY PEACH PARFAITS
"We have peach trees and blueberry bushes, so combining those fresh fruits with a thick old-fashioned custard sauce is an extraordinary summer treat," relates field editor Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate until chilled., In six parfait glasses, layer 2 rounded tablespoons of custard, two to three peach slices and 2 tablespoons blueberries; repeat layers. Top with whipped cream.
Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 82mg cholesterol, Sodium 160mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
RASPBERRY AND PEACH PARFAIT CAKE
Categories Cake Milk/Cream Food Processor Mixer Berry Chocolate Fruit Nut Dessert Bake Freeze/Chill Fourth of July Backyard BBQ Frozen Dessert Raspberry Peach Summer Party Double Boiler Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- For parfait cake:
- Spray 9-inch springform pan with 3-inch-high sides with nonstick spray. Finely grind macaroons, almonds, and lemon peel in processor. Press half of mixture over bottom of prepared pan.
- Puree peaches in processor. Transfer puree to heavy deep-sided saucepan and bring to simmer over medium heat. Cook until reduced to 1 cup, stirring often, about 10 minutes (color of puree will darken slightly). Transfer to bowl and chill until cool, about 15 minutes.
- Puree raspberries in processor. Strain through sieve set over medium bowl, pressing to extract as much fruit as possible. Chill puree.
- Whisk 1/4 cup cream, egg yolks, sugar, corn syrup, and butter in large metal bowl to combine. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until parfait base thickens and thermometer inserted into base registers 160°F, about 8 minutes.
- Remove bowl from over water. Using electric mixer, beat parfait base until billowy and completely cool, about 8 minutes. Divide between 2 medium bowls (about 1 cup parfait base in each bowl). Beat remaining 2 1/4 cups cream in large bowl until medium peaks form. Fold cool peach puree and schnapps into 1 parfait base, then fold in half of whipped cream. Spread peach parfait in prepared pan. Sprinkle remaining macaroon mixture over. Place in freezer.
- Fold 1 cup of raspberry puree (reserve remaining puree for another use) into parfait base in second bowl. Fold in remaining whipped cream. Spread parfait over macaroon mixture in pan. Cover; freeze at least 8 hours and up to 2 days.
- For decoration:
- Fold 30x7-inch strip aluminum foil lengthwise in half to form 30x3 1/2-inch strip.
- Microwave white chocolate in glass bowl for 10-second intervals until chocolate just begins to melt; stir until smooth. Pour into small resealable plastic bag. Cut tip off 1 corner of bag. Pipe white chocolate over foil strip in lacy design. Let stand until chocolate sets, about 10 minutes.
- Using heated knife, cut around parfait cake to loosen; remove pan sides. Holding foil strip upright and parallel to bottom of cake, place 1 end against cake, white chocolate side in. Gently press strip completely around cake like a fence, leaving overhang. Freeze 10 minutes. Starting at overhang, carefully peel off foil. Trim off chocolate overhang. Cover; return cake to freezer for up to 12 hours.
- For compote and topping:
- Combine all ingredients except raspberries in large bowl; let compote stand at least 15 minutes and up to 1 hour, stirring occasionally. Arrange raspberries atop cake. Cut cake into wedges. Serve with compote.
- Market tip:
- Lindt and Perugina white chocolate gave the best results in our test kitchen.
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