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August 31, 2011
Berry Berry Parfaits
Treasured Desserts
Prep time:
25 minuteschilling time:
30 minutesIngredients
Serves 6
- 1 (10-ounce) package frozen raspberries, thawed
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups frozen sliced strawberries, thawed
- 2 teaspoons lemon juice
- 1 quart vanilla ice cream
- 1 cup sour cream
- 6 sprigs fresh mint, optional for garnish
Directions
1
Drain raspberries, reserving syrup. Combine the reserved syrup with enough water to measure 1 cup.
2
Combine granulated sugar and cornstarch in a medium saucepan and mix well. Stir in raspberry syrup mixture and sliced strawberries.
3
Cook mixture over medium heat, stirring continually, until thickened. Remove from heat. Stir in raspberries and lemon juice. Chill, covered, in the refrigerator for 30 minutes.
4
Reserve 6 tablespoons of the raspberry sauce.
5
Spoon one-third of remaining raspberry sauce into bottom of 6 parfait or sundae glasses. Top each with a scoop of ice cream. Add a second layer of raspberry sauce and top with the sour cream. Spoon remaining raspberry sauce over sour cream and top with a second scoop of ice cream.
6
Drizzle parfaits with reserved raspberry sauce. Garnish with mint, if desired.
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grandma's secret
grandma's secret
Parfaits were a treat Grandma liked to serve year-round, so she used whatever fresh berries were in season. During blueberry season, she substituted blueberries for the strawberries. In blackberry season, she froze sweetened blackberries so she could use them instead of raspberries in the winter.
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