Pretty Plum Parfaits Food

PRETTY PLUM PARFAITS

Steps:

• In a large heavy saucepan, combine the plums, jelly, brown sugar, orange zest and cinnamon stick. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until plums are tender, stirring occasionally. Remove from the heat; cool slightly. Discard orange peel and cinnamon stick; coarsely mash plums. Cover and refrigerate. , Just before serving, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat peaks form. Place about 1/4 cup plum mixture each in four chilled parfait glasses; top with 1/4 cup whipped cream. Repeat layers. Top with remaining plum mixture. Garnish with a cookie, dollop of whipped cream and plum slice if desired.

PLUM PUDDING PARFAITS

Steps:

• Make pudding mix as directed on box except use 1 1/4 cups fat-free (skim) milk. Fold in yogurt.
• Place about 1/4 cup pudding mixture in bottom of each of 4 parfait glasses. Layer each with 1 tablespoon of the granola and about 1/4 cup of the plums; repeat layers. Top with remaining pudding mixture. Refrigerate until ready to serve.

PLUM PARFAITS WITH MASCARPONE WHIPPED CREAM

Steps:

• For the Mascarpone Whipped Cream:.
• With an electric mixer, beat the cream, mascarpone, sugar and vanilla together in a large bowl until peaks form. (Mascarpone cream can be made 3 hours ahead. Cover and refrigerate.) Makes about 3 cups.
• Toasted Walnuts:.
• To toast walnuts, spread on a rimmed baking sheet and bake in a 350 degree preheated oven until fragrant and slightly browned, 6 to 8 minutes. Remove and cool. (Walnuts can be toasted a day ahead. Cool and keep covered at room temperature.).
• Plum Parfaits:.
• Halve plums lengthwise, and pit. Slice each half, lengthwise, into quarters. Then cut quarters in half crosswise.
• Place a large heavy skillet over medium heat until bottom of pan is hot. Add plums and sprinkle with sugar, ginger and cinnamon. Stir constantly until sugar dissolves and becomes syrupy and plums are tender when pierced with a knife, about 6 minutes for medium ripe plums. (If plums are riper, the cooking time will be shorter, only about 3 minutes.) Watch carefully, and do not overcook or plums will become mushy. Remove skillet from heat and cool plums to room temperature. Taste and if desired season with more sugar. (Plums can be prepared 3 hours ahead. Leave at cool room temperature.).
• To assemble parfaits, use 4 sundae or wide-mouthed wine glasses. Spoon a few tablespoons of the plum mixture, including the juices, into each glass and top with a few tablespoons of the whipped cream. Sprinkle with some walnuts. Repeat this layering two more times in each glass. Garnish each parfait with a mint sprig. Serve immediately.

PRETTY CHERRY PARFAITS

Steps:

• Combine filling and extract; set aside.
• In a bowl, combine sour cream and milk.
• Stir in pudding mix; beat on low speed for 2 minutes.
• Spoon half of pudding mixture into large glasses; top with half of pie filling.
• Repeat layers.
• Garnish with whipped topping and almonds.
• Refrigerate until serving.

PRETTY PLUM PARFAITS

Steps:

• In a large heavy saucepan, combine the plums, jelly, brown sugar, orange peel, and cinnamon stick.
• Bring to boil.
• Reduce heat;.
• simmer,uncovered, for 10 to 15 minutes or until plums are tender,stirring occasionally.
• Remove from the heat;cool slightly.
• Discard orange peel and cinnamon stick;coarsely mash plums.
• Cover and refrigerate.
• Just before serving, in a small bowl, beat cream until it begins to thicken.
• Add sugar and vanilla; beat until peaks form.
• Place about 1/4 cup plum mixture each in four chilled parfait glasses;.
• top with 1/4 cup whipped cream.
• Repeat layers.
• Top with remaining plum mixture.
• Garnish with a cookie, dollop of whipped cream and plum slice if desired.