Pear Ginger Parfait Food

PEAR PARFAITS

Steps:

• Combine yogurt and sugar. Place three to four pear slices in each of four parfait glasses; top each with 2 tablespoons cracker crumbs and 3 tablespoons yogurt mixture. Repeat layers. Sprinkle with remaining crumbs. Refrigerate until serving.

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.

APRICOT GINGER PEAR PARFAITS

Steps:

• Peel 4 pears (2 pounds) and coarsely chop (including cores), then transfer to a 3- to 4-quart saucepan. Add apricots, ginger, water, 2 tablespoons sugar, zest, cinnamon stick, and 1 tablespoon lemon juice and simmer, covered, until pears are very tender, about 20 minutes. Discard cinnamon stick and force mixture through food mill into a bowl. If desired, stir in up to 1 tablespoon additional sugar and cool sauce.
• While sauce is cooling, peel, core, and finely dice (1/3 inch) remaining 2 pears (1 pound), then toss with remaining tablespoon lemon juice in a bowl.
• Spoon 1/4 cup sauce into each of 6 (8-ounce) glasses and top each serving with 2 tablespoons diced pear. Then spread 2 tablespoons yogurt in each glass and top with 2 more tablespoons diced pear and 1/4 cup sauce.

SAUTEED PEAR PARFAITS

Steps:

• Melt the butter and sugar in a large saute pan over medium-high heat. Cook, stirring frequently until sugar begins to caramelize, about 2 minutes. Add the pears and rosemary, raise heat to high, and cook, stirring occasionally, until pears are browned and caramelized all over, 3 to 5 minutes. (If pears begin to burn, reduce heat to medium.) Remove the pears, and spread out on a plate to cool.
• Place saute pan back on high heat, and add 1/4 cup water, stirring up the browned sugar and butter. Cook, stirring and swirling pan, until reduced to a thick syrup.
• Layer pears in four small glasses, alternating with the sour cream for two layers of each. Drizzle some of the syrup over each serving, sprinkle with crystal sugar, and serve.

EASY PEAR PARFAIT

Steps:

• In 4 small bowls or cups, layer 1/2 cup pears, 1/4 cup yogurt, 1/4 cup cereal.
• Serve.

POULTRY LIVER PARFAIT WITH PEAR

Steps:

• Poultry Liver Mousse : In a skillet, brown poultry liver and shallots in butter at high heat. Add salt and pepper. Deglaze with wine and cognac. Let reduce by half or until the liver is pink.
• In food processor, reduce the liver in a smooth puree with sugar, oregano and 1/4 cup of heavy cream. Strain in a sieve. Cover and refrigerate about 45 minutes or until completely cold.
• In another bowl, whip remaining heavy cream until soft peaks. With a spatula, add whipped cream to liver mousse by folding. Adjust seasonings.
• To serve as appetizer, distribute in shot glasses. Cover and refrigerate about 45 minutes or until ready to serve. To serve as a starter, distribute in espresso cups, martini glass or other small bowl that contains 1/3 cup.
• Garnish: In a bowl, stir all ingredients. Add salt and pepper. When ready to serve, garnish each serving with 1 teaspoon of the garnish. Garnish with chives, if wanted.