Frozen Cognac Parfait And Spirited Fruit Compote

Serves: 2

Weldon Lockman

1 January 1970

Based on User reviews:

47

Spice

48

Sweetness

50

Sourness

33

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1 cup

Sugar

6 large

Egg Yolk

1 cup

Light Corn Syrup

1 cup

Orange Juice

2 cups

Whipping Cream (chilled)

2 tbsps

Cognac

1.5 tsps

Vanilla Extract

2

Oranges

2 cups

Strawberry (quartered hulled about 12 ounces)

1 cup

Blueberry

1 cup

Grape (seedless, halved)

1 tsp

Orange Peel (grated)

1 tsp

Ground Allspice

Directions:

1

Make parfait: Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and orange juice in large metal bowl to blend

2

Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water)

3

Beat until thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes

4

Remove bowl from over water

5

Continue to beat until parfait base is cool, about 7 minutes

6

In another large bowl, beat cream, Cognac, and vanilla until peaks form

7

Fold cream into parfait base in 3 additions

8

Transfer parfait to medium bowl, cover and freeze until firm, at least 4 hours and up to 2 days

9

Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and orange juice in large metal bowl to blend

10

Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water)

11

Beat until thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes

12

Remove bowl from over water

13

Continue to beat until parfait base is cool, about 7 minutes

14

In another large bowl, beat cream, Cognac, and vanilla until peaks form

15

Fold cream into parfait base in 3 additions

16

Transfer parfait to medium bowl, cover and freeze until firm, at least 4 hours and up to 2 days

17

Make fruit compote: Using small sharp knife, cut all peel and pith from oranges

18

Working over large bowl, cut between membranes, releasing orange segments into bowl

19

Mix in remaining ingredients

20

Let stand at least 30 minutes, or cover and chill up to 3 hours, tossing occasionally

21

Using small sharp knife, cut all peel and pith from oranges

22

Working over large bowl, cut between membranes, releasing orange segments into bowl

23

Mix in remaining ingredients

24

Let stand at least 30 minutes, or cover and chill up to 3 hours, tossing occasionally

25

Assemble parfaits: Scoop parfait into goblets

26

Spoon fruit compote over and serve

27

Scoop parfait into goblets

28

Spoon fruit compote over and serve