Raspberry Parfait with Baked Fresh Apricots
350gm Frozen raspberries
225gm castor sugar
150ml warm water
8 egg yolks
2 tbsp. icing sugar
375ml double cream
4 fresh apricots halved pips removed
4 tspn. demerara sugar
2 tbsp. cherry brandy
2 tbsp. water
Defrost the raspberries and then using a blender combine with 2 tbspn icing sugar and blend until smooth. Alternatively mash defrosted fruit with icing sugar. Sieve to remove pips and reserve raspberry puree.
Dissolve the sugar and water over gentle heat and then boil for 5 minutes until a syrup is achieved but not coloured or caramelised and then set aside.
Whip cream to soft peak stage and set aside.
Beat egg yolks until really thick and creamy and then gently add the warm syrup in a thin trickle whisking all the time until the mixture has doubled in bulk.
Whisk in the raspberry puree reserving about 2tbspn.
Gently fold in the whipped cream.
Pour the raspberry and egg mixture into the moulds gently.
Put ½ tspn of the reserved raspberry puree on top of each mould and then using a toothpick stir through to get a whirly pattern.
Freeze until solid in moulds. Time depends on the size of the moulds you are using.
Once completely frozen I pop out the parfaits and put them into freezer bags and use as and when needed.
Half apricots and remove pips.
Put into baking tray; try to pack them tightly and sprinkle ½ tsp. demerara sugar on each and the 2 tbsp. of cherry brandy and 2 tbsp. water.
Place in oven gas mark 4 for 15 - 20 minutes covered in foil and cook until the fruit is easily pierced with toothpick. This cooking time will depend on the ripeness of your fruit.
Gas mark 4 160 electric.
Allow the fruit to cool a little and then serve with the cold parfait, and a dribble of the syrup from the bottom of the roasted fruit pan. Taste the syrup. You might want to add a little more cherry brandy just before serving.
Jane says... I love ice cream and frozen desserts. If you don’t have an expensive ice cream maker parfaits are still perfect to make. I prepare them in batches and freeze them for use throughout the summer.
I use cake pop silicon moulds to make little parfaits however, you can use fairy cake moulds or freeze them in a cling film lined loaf tin to get one large parfait that can be sliced.
These parfaits also work with all sorts of roasted fruit and fruit compotes. I like to serve these with Amoretti biscuits or a gluten free crumble. I find this combination with the warm fruit and cold parfait a wonderful match.