Emeril's Parfait With Spiced Pear Coulis
A layered parfait of pound cake, spiced pear coulis, pastry cream, and whipped cream, topped with toasted pecans — assembled in parfait glasses.
Ingredients
- 2 tbsp butter
- 0.5 cup brown sugar
- 1 0.5 lb Bartlett or Bosc pears, cored and chopped
- 0.5 tsp ground cinnamon
- 1 lb pound cake, 1/2-inch thick slices
- 2 cup sweetened whipped cream
- 2 cup pastry cream
- 4 oz toasted pecan pieces
Instructions
- 1
In a saute pan over medium heat, melt butter. Add brown sugar and cook 1 minute. Add pears and cinnamon. Cook 4 minutes, stirring occasionally. Cool completely.
- 2
In a blender, combine pears with a little water. Puree until smooth to make the coulis.
- 3
Trim each slice of pound cake into a 4-inch square. Line each parfait glass with pound cake.
- 4
Spoon some pear coulis over the cake. Spoon some pastry cream over the coulis. Sprinkle with pecans.
- 5
Repeat layering with remaining ingredients. Serve immediately.
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