Pear Parfait

Rating: 3.98 / 5.00 (111 Votes)

Total time: 1 hour


For the sauce:


For the pear parfait, wash, peel and halve the pears. Remove the core and cut 3 pear halves into pieces.Boil white wine with sugar, vanilla sugar and cinnamon and steam pear pieces in it until soft and let cool. Puree with a hand blender and season with lemon juice and pear brandy.Soak gelatin in cold water.Wash peach, halve, core and cut into wedges.Line a small loaf pan with plastic wrap.Squeeze gelatin and melt in a little hot water.Fold whipped Cremefine and the dissolved gelatin into the pear puree and fill half of the mixture into the mold.

Place peach wedges in the from and cover with the remaining pear puree.Cover with cling film and place in the freezer for about 3 hours. For the peach sauce, wash, peel and pit the peaches. Remove the parfait from the mold, free it from the foil and cut it into slices. Slice half of the pear and arrange it on plates with the fruit sauce and the parfait.

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