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Ingredients
- 3 c. Dry Champagne or possibly rose sparkling wine
- 1/2 tsp Unflavored gelatin
- 1 c. Plus 1 Tbsp. sugar
- 2 lrg Hard but ripe pears, peeled, cored, quartered
- 6 lrg Egg yolks
- 2 x Baskets raspberries, (1/2-pint)
- 1 c. Chilled whipped topping cream
- 4 x Mint sprigs
- 12 x Rose petals from unsprayed roses, (optional)
Directions
- Place 1 Tbsp. Champagne in small bowl. Sprinkle gelatin over; let stand till soft, about 10 min. Combine remaining Champagne and 1 c. sugar in heavy medium saucepan; stir over medium heat till sugar dissolves. Increase heat and bring to boil. Add in pears; reduce heat and simmer just till pears are tender, turning pears often, about 6 min. Using slotted spoon, place pears on plate and cold. Boil poaching liquid till reduced to 1 1/3 c., about 15 min.
- Whisk egg yolks in medium bowl to blend. Gradually whisk in warm poaching liquid; return mix to same saucepan. Stir over medium-low heat till candy thermometer registers 175F., about 4 min. Remove from heat; add in gelatin mix and whisk till dissolved. Refrigeratecustard till thickened but not set, stirring occasionally, about 1 hour.
- Set aside 4 raspberries for garnish. Combine remaining raspberries and 1 Tbsp. sugar in medium bowl. Let stand 10 min. Coarsely chop pears. Beat cream till stiff peaks form. Fold cream into custard. Place 1/4 c. raspberries in each of four 12- to 16-oz goblets or possibly balloon-shaped wineglasses. Spoon half of pears over raspberries, dividing equally. Spoon 1/2 c. custard over each.
- Repeat layering with remaining raspberries, pears and custard. Cover loosely with foil; refrigeratetill custard is set, at least 6 hrs or possibly overnight.
- Garnish parfaits with reserved raspberries, mint and rose petals, if you like.
- Serves 4.
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