Caramelized Apple or Pear Parfaits
with Macadamia Nut Crisp
Columbia Marketing International
6 large CMI* apples or
pears, peeled, cored
and chopped into
1-inch chunks
1 tablespoon lemon juice
;⁄; cup sugar
1 teaspoon grated
lemon zest
In a medium saucepan, combine apples or pears
with lemon juice and toss to coat. Add sugar,
grated zest, salt and allspice. Bring to a simmer
over medium heat. Cook until the fruit is soft
and most of the juices have evaporated, stirring
occasionally. The remaining juices should be
syrupy and beginning to caramelize. Remove
from the heat and keep warm.
;⁄; teaspoon salt
¼ teaspoon ground allspice
Preheat oven to 350°F.
Whipped cream, for serving
Ground cinnamon,
for garnish
MACADAMIA NUT CRISP
;⁄; cup ;our
¼ cup packed light
brown sugar
¼ cup granulated sugar
¼ teaspoon
ground cinnamon
¼ teaspoon
ground nutmeg
¼ teaspoon salt
5 tablespoons butter,
slightly softened
¾ cup chopped
macadamia nuts
To prepare the crisp, combine ;our, brown sugar,
granulated sugar, cinnamon, nutmeg and salt in
a medium bowl. Add butter and rub into the dry
ingredients until crumbly. Add nuts and toss to
incorporate. Break up the mixture onto a cookie
sheet and bake until golden brown, about
15 minutes. Remove and set aside.
In parfait or wine glasses, alternate layers of
fruit, crisp and whipped cream, ;nishing
with whipped cream on top and a dusting of
cinnamon. Makes 4-6 servings.
Recipe courtesy of Chef David Toal of
Ravenous Catering, Wenatchee, Washington.
Brands may vary by region; substitute a similar product.
Layered Fruit Whip Dessert
Castle Rock Vineyards/Nature’s Partner
1 6-ounce package lemon-
;avored gelatin dessert
1 3.4-ounce package
cheesecake-;avored
instant pudding mix
24 ounces low-fat
cottage cheese
16 ounces frozen whipped
dessert topping, thawed
3 cups Castle Rock or
Nature’s Partner* red
seedless grapes, washed
4 ripe Nature’s Partner*
kiwifruit, peeled
and diced
2 ripe Nature’s Partner*
peaches, washed
and diced
1 cup Nature’s Partner*
blueberries, washed
In a large mixing bowl, mix together gelatin,
pudding mix, cottage cheese and whipped dessert
topping. Refrigerate.
In a separate bowl, stir all fruit together, setting
aside ½ cup each of grapes and diced kiwifruit for
garnish (optional).
Using a clean glass tri;e or serving bowl, layer the
fruit and the gelatin mixture tri;e-style, beginning
with the fruit.
Refrigerate overnight. Garnish with the reserved
grapes and kiwifruit, if desired. Makes 10-12 servings.
* Brands may vary by region; substitute a similar product.
Desserts 195
