11/02/2009
Cherry Jubilee Parfaits
Cherry Compote:
3/4 cup orange juice
1/4 cup sugar
1.5 T cornstarch
3 cups halved, pitted fresh cherries
2 T Grand Marnier or orange liqueur
Orange Cream:
1 cup whipping cream
6 T powdered sugar
2 t (minced or grated) orange zest
5 cups 3/4" cubes of white cake or pound cake
1/3 cup slivered almonds, toasted (optional)
>how to make<
(To make the Cherry Compote)
*In a small pan, whisk together the orange juice, sugar and cornstarch.
*Place over medium-high heat and bring to a simmer, whisking continuously.
*Cook until thickened, about 1 minute.Grand Marnier.
*Place in the refrigerator till well chilled, at least 45 minutes.
*Compote can be made the day before and refrigerated.
(To make the Orange Cream)
*While compote is chilling, or about 45 minutes before serving, whip the cream with the sugar and orange zest in a bowl or mixer on slow speed until cream is just peaking.
*Refrigerate until ready to assemble.
(To assemble Parfaits)
*Line up 6 extra-large or balloon wine glasses, over-sized martini glasses or dessert-parfait glasses.
*Divide half of the cake evenly among the glasses.
*Then divide half of the cream evenly onto the cake layer.
*Repeat, ending with cream on top.
*Refrigerate for at least 30 minutes before serving.
*Sprinkle with toasted almonds right before serving, if desired.
-makes 6-
Note: This recipe was taken from "Kathy Casey Food Studios".
Cherry Compote:
3/4 cup orange juice
1/4 cup sugar
1.5 T cornstarch
3 cups halved, pitted fresh cherries
2 T Grand Marnier or orange liqueur
Orange Cream:
1 cup whipping cream
6 T powdered sugar
2 t (minced or grated) orange zest
5 cups 3/4" cubes of white cake or pound cake
1/3 cup slivered almonds, toasted (optional)
>how to make<
(To make the Cherry Compote)
*In a small pan, whisk together the orange juice, sugar and cornstarch.
*Place over medium-high heat and bring to a simmer, whisking continuously.
*Cook until thickened, about 1 minute.Grand Marnier.
*Place in the refrigerator till well chilled, at least 45 minutes.
*Compote can be made the day before and refrigerated.
(To make the Orange Cream)
*While compote is chilling, or about 45 minutes before serving, whip the cream with the sugar and orange zest in a bowl or mixer on slow speed until cream is just peaking.
*Refrigerate until ready to assemble.
(To assemble Parfaits)
*Line up 6 extra-large or balloon wine glasses, over-sized martini glasses or dessert-parfait glasses.
*Divide half of the cake evenly among the glasses.
*Then divide half of the cream evenly onto the cake layer.
*Repeat, ending with cream on top.
*Refrigerate for at least 30 minutes before serving.
*Sprinkle with toasted almonds right before serving, if desired.
-makes 6-
Note: This recipe was taken from "Kathy Casey Food Studios".
Labels: Cherry Compote, Cherry Jubilee, Cherry Parfaits, Orange Cream, Parfaits recipe
