End of the Summer Fruit Parfaits

by Michele Cheplic | More from this Blogger

03 Aug 2008 10:07 PM

Can you believe it's August already? Where has the summer gone? The first day of school is fast approaching, but I am not prepared to say goodbye to summer just yet. In a previous blog I mentioned that I was using my last pint of freshly picked strawberries for a cool Very Berry Cheesecake. They worked perfectly in that recipe, but I had a few extra berries to spare so I decided to make Berry Parfaits for my daughter and her friend. (Fortunately, I have a child who would much rather devour a Berry Parfait than the ones Dairy Queen offers topped with chocolate and peanuts.) The recipe is so simple your kids could easily assemble it by themselves.

The other recipe I have included is for a Peach Parfait. Peaches were on sale at our local market so I picked up a few pounds. However, you could easily substitute with frozen peaches if you can't find decent fruit at your market. This recipe is a simple yet delicious way to make the most of summer's harvest... before the first leaves begin to fall.

BERRY PARFAITS

Ingredients:

2 cups strawberries

1 cup blackberries or blueberries

1 cup raspberries

1 tablespoon sugar

1 8 oz. container mascarpone cheese

1 cup heavy whipping cream

1 teaspoon vanilla

3 tablespoon powdered sugar

Fresh mint

A few whole berries

Directions:

Place all the berries (cut the strawberries into pieces if they are too large) in a large bowl and sprinkle with the sugar. Stir to combine and leave to macerate for about 30 minutes.

Using a mixer beat the mascarpone, heavy whipping cream, powdered sugar and vanilla extract just until soft peaks form.

Take four parfait glasses and layer the berries with the cream.

Garnish with a sprig of fresh mint and a few fresh berries.

PEACHY PARFAIT

Ingredients:

1 pound fresh peaches or (16-ounce) bag frozen peach slices, thawed

1 pint raspberries

1 tablespoon fresh mint, finely chopped

8 ounces mascarpone cheese

1/4 cup sugar

8 oz. whipped cream

1/2 cup almond biscotti, crushed

2 tablespoons sliced almonds, toasted

Directions:

In a bowl, combine peaches and mint leaves. Set aside for a few minutes.

In another bowl, use a mixer to mix mascarpone cheese and sugar until creamy. Whisk in whipped cream.

Divide half of the mascarpone cream among 6 parfait glasses. Top with peach mixture and fresh raspberries (reserve a few). Next, sprinkle with crushed biscotti and top with remaining mascarpone cream.

Sprinkle almonds and garnish with fresh mint and a few raspberries on top and serve.

Related Articles:

Very Berry Cheesecake

Kids in the Kitchen: Sweet and Simple Strawberry Treats

Pairing Chicken with Summer's Harvest--Peaches and Cherries

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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