Pear Parfaits Recipes

AMARETTO PEAR PARFAITS

Steps:

• Combine pears through sugar and liqueur, cover and chill 1 hour.
• Spoon layers into each of 4 8-oz glasses in this order: 1 Tbs crumbs, 3 Tbs pear mixture, 3 Tbs yogurt or frozen yogurt. Repeat layers.
• Sprinkle 1 Tbs almonds over top of each parfait. Chill until serving time.

EASY PEAR PARFAIT

Steps:

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

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.

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.

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.