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Stone Hill Inn Fruit Parfaits

Here's how you make Stone Hill Inn Fruit Parfaits
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  • Servings: 6
  • Prep: 15-20m
  • Cook: 1.50h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • NOTE: The amount of the fruits seems like a lot for 6 servings, but it may cook down. I'd cut the recipe down, but use your judgement
  • Curried Fruit
  • 2 1/4 cups canned peach halves, drained
  • 2 1/4 cups canned pear halves, drained
  • 2 1/4 cups apricot canned halves, drained (hmmm, not sure if they carry apricots in cans)
  • 1 1/2 cups canned pineapple chunks
  • 1 fresh orange peeled and sectioned
  • 3/4 cup toasted slivered almonds
  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 1 tablespoon curry powder (the site doesn't give a total, instead they list "T tsp. curry powder" and don't know what that means, so use your judgement).
  • Zabaglione
  • 6 large egg yolks
  • 2/3 cup granulated sugar
  • 1 cup Prosecco
  • 2 teaspoons pure vanilla extract
  • 3/4 cup heavy cream whipped
  • 3-4 cups of Panettone, cubed 1/2-inch pieces (The Inn has also used extra muffins that are cubed – 1/2 half inch)
  • NOTE: Towards the end of the recipe, they suggest, to dollop whipped cream, a sprinkling of almonds and fresh mint, as an option. Therefore, if you'd like, please include these ingredients.
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Curried Fruit:

  • Step 1: Drain fruit and pat dry between paper towels. Arrange fruits and nuts in 1 1/2 to 2 quart baking dish.

  • Step 2: Melt butter, brown sugar and curry. Mix well and pour over fruit and nuts.

  • Step 3: Bake at 325 degrees for 1 hour.

  • Zabaglione

  • Step 4: In a large mixing bowl whisk the egg yolks and sugar until fluffy and pale yellow in color.

  • Step 5: Add the Prosecco and whisk until well blended.

  • Step 6: Transfer the mixture to the top of a double boiler, place over simmering water and whisk constantly until the mixture is quite thick and heavily coats a spoon. DO NOT let the mixture come to a boil or the eggs will curdle.

  • Step 7: Immediately transfer to a large mixing bowl and whisk in the vanilla extract.

  • Step 8: Refrigerate the zabaglione until completely cool.

  • Step 9: Fold in the whipped cream and chill until serving.

  • Assembly:

  • Step 10: To assemble the parfaits, you will need 6 tall glasses (they use what looks like clear Margarita type of cocktail glasses).

  • Step 11: Spoon about 2 heaping tablespoons of the zabaglione into the bottom of each glass.

  • Step 12: Top with a thick layer of the Panettone cubes, using about 1/4 to 1/3 cup

  • Step 13: Add 2 heaping tablespoons of the curried fruit

  • Step 14: Layer more zabaglione, Panettone and fruit.

  • Step 15: Finish with one last pour of the zabaglione.

  • Step 16: If you have time (we didn’t) cover with plastic wrap and refrigerate for a couple of hours before serving.

  • Step 17: Also, if you like, top the chilled parfaits with a dollop of whipped cream and a sprinkling of almonds and fresh mint.

We hope you enjoy this recipe!

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