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Emeril's Parfait With Spiced Pear Coulis
2
1
1
1
Tablespoon Butter
/2 Cup Brown sugar
−1/2 Pound Cooking pears; such as Bartlett or Bosc, cored and chopped
/2 Teaspoon Ground cinnamon
Water
1
2
2
4
Pound Cake; (1/2−inch thick)
Cup Sweetened whipped cream
Cup Pastry Cream
Ounce Toasted pecan pieces
In a saut pan, over medium heat, melt the butter. Add the sugar and cook
for 1 minute. Add the pears and cinnamon. Continue to cook for 4 minutes,
stirring occasionally. Remove from the heat and cool completely. In a
blender, combine the pears and water, and puree until the mixture is smooth.
Trim each slice of pound cake into a 4−inch square. Line each parfait glass
or coffee cup with the pound cake. Spoon some of the pear mixture over the
cake. Spoon some of the cream mixture over the pear coulis. Sprinkle the
cream mixture with the pecans. Repeat the layering process with the
remaining ingredients.
Yield: 4 servings
Emeril's Parfait With Spiced Pear Coulis
228
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