Pear And Sweet Wine Gelatin Parfaits Food

PEAR AND SWEET WINE GELATIN PARFAITS

Steps:

• Place Jell-O in large bowl. Bring 1 cup Muscat and 1/2 cup water to boil in medium saucepan. Pour over Jell-O in bowl; stir until dissolved, about 2 minutes. Cool to room temperature, whisking occasionally. Stir in seltzer (mixture will be foamy). Refrigerate until Jell-O is set, at least 6 hours or overnight. Mix chopped pears and remaining 1/4 cup Muscat in small bowl. Spoon half of Jell-O into 4 wine goblets or parfait glasses, dividing equally. Top with pear mixture, then remaining Jell-O. Garnish with mint sprigs, if desired.

PEAR-GINGER PARFAIT

Steps:

• In a small saucepan, combine pears, lemon juice, cinnamon stick, cloves, ginger, and apple juice. Bring to a boil, reduce heat to low, and simmer for about 4 minutes until pears are crisp-tender. Transfer to a bowl and let cool to room temperature.
• Remove cinnamon stick and cloves before assembling the parfait.
• In a large bowl, whip cream to soft peaks. In a separate bowl, mix mascarpone with vanilla and maple syrup and fold into cream.
• Divide half the pears between 4 glasses and top with half the mascarpone mixture. Repeat layers with remaining pears and cream, and garnish with candied ginger and ginger cookies.

FRUIT PARFAITS

Steps:

• Place berries into 6 parfait glasses. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add cold water and ice cubes; stir until ice is melted. Pour 3/4 cup evenly over berries. Refrigerate 20 min. or until gelatin is set but not firm. Meanwhile, let remaining gelatin stand at room temperature until cooled and ready to be used.
• Add 1 cup COOL WHIP to remaining gelatin; stir with whisk until blended. Spoon over gelatin in glasses.
• Refrigerate 1 hour or until firm. Serve topped with remaining COOL WHIP.

CHAMPAGNE PARFAITS WITH PEARS AND RASPBERRIES

Steps:

• Place 1 tablespoon Champagne in small bowl. Sprinkle gelatin over; let stand until soft, about 10 minutes. Combine remaining Champagne and 1 cup sugar in heavy medium saucepan; stir over medium heat until sugar dissolves. Increase heat and bring to boil. Add pears; reduce heat and simmer just until pears are tender, turning pears often, about 6 minutes. Using slotted spoon, place pears on plate and cool. Boil poaching liquid until reduced to 1 1/3 cups, about 15 minutes.
• Whisk egg yolks in medium bowl to blend. Gradually whisk in hot poaching liquid; return mixture to same saucepan. Stir over medium-low heat until candy thermometer registers 175°F., about 4 minutes. Remove from heat; add gelatin mixture and whisk until dissolved. Chill custard until thickened but not set, stirring occasionally, about 1 hour.
• Set aside 4 raspberries for garnish. Combine remaining raspberries and 1 tablespoon sugar in medium bowl. Let stand 10 minutes. Coarsely chop pears. Beat cream until stiff peaks form. Fold cream into custard. Place 1/4 cup raspberries in each of four 12- to 16-ounce goblets or balloon-shaped wineglasses. Spoon half of pears over raspberries, dividing equally. Spoon 1/2 cup custard over each. Repeat layering with remaining raspberries, pears and custard. Cover loosely with foil; chill until custard is set, at least 6 hours or overnight.
• Garnish parfaits with reserved raspberries, mint and rose petals, if desired.

PEAR LIME GELATIN

Steps:

• Drain the pears, reserving juice.
• Set the pears aside and measure juice, adding water if necessary to equal 1 1/2 cups.
• Pour juice into a medium saucepan; bring to a boil.
• Add gelatin and stir until completely dissolved.
• Gradually add cream cheese, whisking until smooth.
• Cover and refrigerate until cool.
• Mash reserved pears; fold into gelatin mixture.
• Fold in whipped topping.
• Pour into a 6 cup serving bowl, and chill until set.
• Cooking time includes refrigeration time.

GELATIN PARFAITS

Steps:

• Prepare gelatins separately according to package directions. Pour into separate ungreased 9x5-in. pans. Refrigerate until set. Cut into 1-in. cubes. , In each of six 1-1/2-cup parfait glasses or dessert dishes, layer 1/4 cup cake cubes, 1/3 cup cubed orange gelatin, 3 tablespoons whipped topping, 1/3 cup cubed lemon gelatin, 1/4 cup cake cubes and 3 tablespoons whipped topping. Combine sugar and cinnamon; sprinkle over whipped topping. Top with a cherry.