Liz Bushong's Peach Parfait
Yield: 8 -2 ounce servings
1 -1/4 cup apricot nectar, divided
1-(3 ounce) package lemon flavored gelatin
1-(16 ounce) can unsweetened peaches halves, drained
1-(16 ounce) can unsweetened apricot halves, drained
¾ cup sour cream
2 cups heavy whipped cream, whipped
8 fresh mint leaves for garnish
• In microwave proof bowl, add 1 cup apricot juice. Microwave for 3 minutes. Add gelatin, stir until dissolved, add remaining apricot nectar.
• Place mixture into blender, add peach and apricot halves. Process to blend. Add sour cream and process gently. Spoon or pour mixture into 8 – 2" x 2" square containers or container of choice.
• Whip cream and place in pastry bag fitted with tip 1 M. Pipe cream on parfaits garnish with mint leaves. See photo. Serve it up Sassy with Cream Wafers filled with lemon curd.
Cream Wafers Yield: 5 dozen
1 cup butter, softened, no substitutes
1/3 cup whipping cream, chilled
2 cups all purpose flour
• Sift together flour, baking powder and salt; gradually add to egg batter on low speed.
• Pour batter into a disposable piping bag with no tip, just clip end to ¼". This will help you pour batter into small molds of pan. Fill pan 2/3 full.
• Bake 12-15 minutes or until cakes spring back with touched.
• When cool, place in serving dishes, top with fresh peaches and whipped cream. Garnish with small mint leaf if desired. See Sweets photo insert for presentation.
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