| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | February 19 | 1 | servings | |
INGREDIENTS
| 3 | c | Dry Champagne or rose sparkling wine |
| 1/2 | ts | Unflavored gelatin |
| 1 | c | Plus 1 tablespoon sugar |
| 2 | lg | Firm but ripe pears; peeled, cored, |
| ; quartered | ||
| 6 | lg | Egg yolks |
| 2 | Baskets raspberries; (1/2-pint) | |
| 1 | c | Chilled whipped topping cream |
| 4 | Mint sprigs | |
| 12 | Rose petals from unsprayed roses; (optional) |
INSTRUCTIONS
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 175F., 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. Serves 4. Bon Appetit February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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