Pear Parfaits Recipes

Steps:

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

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.

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.

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.

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.