Pear And Sweet Wine Gelatin Parfaits Recipes

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PEAR AND SWEET WINE GELATIN PARFAITS



Pear and Sweet Wine Gelatin Parfaits image

Jell-O has been glimmering and shimmering since 1897, and it took America by storm during the 1920s: That was the era for molded salads and desserts. Jell-O has been a staple in the American pantry since then, and in 1997, in celebration of its hundred-year anniversary, the company brought out a sparkling white grape flavor that is mixed with seltzer rather than water, giving it an appealing spritz. Here we've added sweet Muscat wine, too.

Yield Makes 6 servings

Number Of Ingredients 6

1 6-ounce package sparkling white grape-flavored Jell-O
1 1/4 cups sweet Muscat wine (such as Quady Essensia) or other sweet dessert wine
1/2 cup water
2 1/2 cups seltzer or club soda
2 large ripe pears, peeled, cored, chopped
Fresh mint sprigs (optional)

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.

CHAMPAGNE PARFAITS WITH PEARS AND RASPBERRIES



Champagne Parfaits with Pears and Raspberries image

Categories     Berry     Egg     Fruit     Dessert     Valentine's Day     Raspberry     Pear     Sparkling Wine     Winter     Chill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

3 cups dry Champagne or rosé sparkling wine
1/2 teaspoon unflavored gelatin
1 cup plus 1 tablespoon sugar
2 large firm but ripe pears, peeled, cored, quartered
6 large egg yolks
2 1/2-pint baskets raspberries
1 cup chilled whipped topping cream
4 mint sprigs
12 rose petals from unsprayed roses (optional)

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.

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