Stone Hill Inn Fruit Parfaits
Created by ForeverMama on August 17, 2024
- Servings: 6
- Prep Time: 15-20m
- Cook Time: 1.50h
- Recipe #43450
Ingredients
- 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.
How to Make
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Curried Fruit:
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Step 1: Drain fruit and pat dry between paper towels. Arrange fruits and nuts in 1 1/2 to 2 quart baking dish.
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Step 2: Melt butter, brown sugar and curry. Mix well and pour over fruit and nuts.
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Step 3: Bake at 325 degrees for 1 hour.
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Zabaglione
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Step 4: In a large mixing bowl whisk the egg yolks and sugar until fluffy and pale yellow in color.
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Step 5: Add the Prosecco and whisk until well blended.
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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.
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Step 7: Immediately transfer to a large mixing bowl and whisk in the vanilla extract.
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Step 8: Refrigerate the zabaglione until completely cool.
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Step 9: Fold in the whipped cream and chill until serving.
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Assembly:
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Step 10: To assemble the parfaits, you will need 6 tall glasses (they use what looks like clear Margarita type of cocktail glasses).
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Step 11: Spoon about 2 heaping tablespoons of the zabaglione into the bottom of each glass.
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Step 12: Top with a thick layer of the Panettone cubes, using about 1/4 to 1/3 cup
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Step 13: Add 2 heaping tablespoons of the curried fruit
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Step 14: Layer more zabaglione, Panettone and fruit.
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Step 15: Finish with one last pour of the zabaglione.
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Step 16: If you have time (we didn’t) cover with plastic wrap and refrigerate for a couple of hours before serving.
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Step 17: Also, if you like, top the chilled parfaits with a dollop of whipped cream and a sprinkling of almonds and fresh mint.
Nutritional Facts
- Serving Size: 1 (495.3 g)
- Calories 1009.8
- Total Fat - 43.5 g
- Saturated Fat - 23.4 g
- Cholesterol - 210.5 mg
- Sodium - 381.3 mg
- Total Carbohydrate - 144.4 g
- Dietary Fiber - 7.5 g
- Sugars - 117.8 g
- Protein - 18.7 g
- Calcium - 165.8 mg
- Iron - 2.3 mg
- Vitamin C - 92.8 mg
- Thiamin - 0.3 mg