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Thursday, March 26, 2015

Bellini Parfaits with Poached Pears Recipe

The Easter holiday is quickly approaching and many people are already thinking about their Easter dinner menu. Every year I make the traditional Easter ham and side dishes but this year I am looking for something different and unique for holiday dessert. Let's face it...if you want to WOW your dinner guests, you need something that is delicious for dessert!

Today's recipe is courtesy of Bauli. Please see the company site for product information and additional recipes. This will make 6 servings.

Bauli’s Bellini Parfaits with Panettone, Poached Pears, and Prosecco Zabaglione

6 semi-ripe freestone peaches
3/4 cups granulated sugar
3 cups water
1 cinnamon stick
1 vanilla bean, split
Garnish: Lightly sweetened whipped heavy
cream,1/2 cup lightly toasted sliced almonds,
fresh mint leaves

The Zabaglione:

6 large egg yolks
2/3 cup granulated sugar
1 cup Prosecco
1 tsp pure vanilla extract
3/4 cup heavy cream, whipped
3-4 cups Panettone, cut into 1/2-inch cubes

Start by preparing the peaches: Bring plenty of water to a boil in a large saucepan, add the peaches and simmer for 1 minute. Remove peaches from the water and carefully peel off their skin. Cut the peaches in half, remove the pits and set aside.

In a large saucepan, combine the sugar, water, cinnamon and vanilla. Bring to a boil, reduce heat and simmer for 5 minutes. Add the peach halves and simmer for 4 to 5 minutes or until just tender. Transfer the peaches to a cutting board, cut into 1/3-inch wedges and set aside. Reserve the poaching liquid separately.

The zabaglione: In a large mixing bowl, combine the egg yolks and sugar and whisk until fluffy and pale yellow. Add the Prosecco and whisk until well blended. Transfer the mixture to the top of a double boiler, place over simmering water and whisk constantly until the mixture is quite thick and heavily coats a spoon. Don't let the mixture come to a boil or the eggs will curdle. Immediately transfer to a large mixing bowl and whisk in the vanilla. Refrigerate the zabaglione until completely cool. Fold in the whipped cream and chill until serving.

To assemble the parfaits, you will need 6 tall glasses. Spoon about 2 heaping Tablespoons of the zabaglione into the bottom of each glass. Top with a thick layer of the Panettone cubes, using about 1/4 to 1/3 cup and sprinkle the bread with 1-1/2 Tablespoons of the reserved peach syrup. Add peach slices using about 1/2 of a peach per layer. Continue layering with zabaglione, then Panettone, peach syrup and peaches and finish with a third layer of zabaglione. You should have 3 layers of zabaglione, 2 layers of Panettone and 2 layers of peaches. Cover the glasses with plastic wrap and refrigerate for at least 2 hours before serving. The longer the parfaits chill, the better they become. You can successfully make them well ahead of serving.

Just before serving, top the chilled parfaits with a dollop of whipped cream, a sprinkling of almonds and leaves of fresh mint.

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