PRETTY PLUM PARFAITS
With a plum tree in our backyard, I'm always eager to try new plum recipes. But none of them have beat this wonderful dessert! Light, refreshing and easy to whip up, these fruit parfaits are an ideal summer treats. -Norma Reynolds, York, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 499 calories, Fat 23g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 33mg sodium, Carbohydrate 76g carbohydrate (69g sugars, Fiber 2g fiber), Protein 2g protein.
PLUM PARFAITS WITH MASCARPONE WHIPPED CREAM
These parfaits are beautiful. You feast with your eyes before food ever touches your lips. The parfaits are made with alternating layers of sliced cooked plums, toasted walnuts, and mascarpone whipped cream. The plum preparation involves only a few minutes of cooking. A quick and stunning dish all together that will knock the socks of your guests.
Provided by LilPinkieJ
Categories Cheesecake
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 464.5, Fat 29, SaturatedFat 14.3, Cholesterol 81.5, Sodium 23, Carbohydrate 52.2, Fiber 4, Sugar 45.8, Protein 4.3
MASCARPONE AND BERRY PARFAITS
Provided by Lucia Luhan
Categories Dessert Freeze/Chill No-Cook Raspberry Strawberry Spring Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Blend 1 cup chopped strawberries, 2/3 cup raspberries and sugar in processor to smooth puree. Drop 1 whole strawberry into each of 4 Champagne flutes or wineglasses. Top with 2 rounded tablespoons mascarpone cheese and 2 tablespoons fruit puree. Repeat layering 2 more times. Top each parfait with some of remaining cheese, then 3 raspberries. Chill at least 1 hour or cover and chill overnight.
PLUM AND MASCARPONE PIE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Cheese Dairy Fruit Dessert Bake Vegetarian Kid-Friendly High Fiber Plum Vanilla Summer Marscarpone Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line pie dish with crust; crimp edges. Fully bake pie crust according to recipe or box instructions.
- Place plums in a large bowl; add 1 1/2 cups sugar and lemon juice. Scrape in seeds from half of vanilla bean; toss to coat. Divide plum mixture between two 13x9x2" glass baking dishes, arranging plums cut side down and overlapping slightly. Roast until juices are bubbling and slightly thickened and plums are tender but not falling apart, 40-60 minutes (cooking time will depend on ripeness of plums). Let cool slightly.
- Using a slotted spatula, transfer plums to a rimmed baking sheet. Cover loosely with plastic wrap; chill. Pour juices in baking dishes into a small saucepan. Bring to a boil and simmer until thickened and reduced to a scant 1/2 cup, 4-5 minutes; set glaze aside.
- Combine remaining 2 tablespoons sugar, mascarpone, crème fraîche, and honey in a medium bowl. Scrape in seeds from remaining half vanilla bean. Using an electric mixer, beat on high speed until mixture holds firm peaks (do not overbeat or mascarpone may curdle). DO AHEAD: Plums, glaze, and mascarpone cream can be made 1 day ahead. Cover separately and chill.
- Spread mascarpone cream evenly over bottom of crust. Arrange some chilled plum halves tightly (but not overlapping) in a single layer over mascarpone mixture. Starting at edges of pie crust, arrange remaining plum halves on top of base layer, overlapping tightly and forming a spiral to cover. Pie should dome slightly in the center.
- Using a pastry brush, spread some of glaze over plums (if glaze has firmed up, gently reheat, adding 1 tablespoon water and whisking to blend).
- Cut pie into slices. Top with whipped cream and drizzle with more plum syrup.
STABILIZED MASCARPONE WHIPPED CREAM
Well if homemade whipped cream is awesome, this mascarpone version is even better! There's just something about mascarpone cheese that has such a wonderful, light flavor and it pretty much pairs well with everything - especially fruit.
Provided by Bonnie G 2
Categories < 30 Mins
Time 20m
Yield 3 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
- 12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
- The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy.
- *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.
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PRETTY PLUM PARFAITS RECIPE: HOW TO MAKE IT
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