Parfait Recipe by: Chef Ralph Giles of Vineyard Food Co. and Catering by Soup to Nuts
- 2 mangos, seeded, cut in 1/4 inch dice
- 2 papayas, seeded, cut in 1/4 inch dice
- zest of one lemon
- 2 Tbsp. clear honey, divided
- 1 cinnamon stick, halved
- 1 Tbsp. light muscovado (brown) sugar
- 4 tablespoons port, Marsala, or other sweet wine
- 6 fresh figs
- 1 c. raisins
- 1 c. assorted berries (blackberries, raspberries or strawberries)
- 1 c. macadamia nuts
- Black Cabernet Sorbet (Haagen Daz or Ciao Bella)
- If using dried figs, soak them with the raisins in sweet wine.
- Add half the cinnamon stick to the infusion.
- In a small, heavy pan, put the lemon zest, one tablespoon honey, the other half stick of cinnamon, sugar and sweet wine.
- Heat gently until the sugar has dissolved, making syrup.
- Place the diced mango and papaya in a heatproof bowl and pour the cooked syrup over them. Cool, then chill.
- Add the fig-and-raisin mixture if using dried figs; if using fresh, slice the fruit and add to the mango-papaya syrup mixture.
- Toss ingredients gently, and let stand 10 minutes.
- Remove cinnamon stick.
- While the mixture stands, heat the mac nuts in a saute pan, shaking gently until toasted.
- Drizzle the nuts with honey and continue to roast until the honey sets.
- Arrange half the fig, mango and papaya mixture in the bottom of six parfait glasses, and top with a few berries.
- Add a scoop of sorbet to each glass.
- Top with another layer of fruit and berries, then pile more sorbet on top.
- Pour a bit of syrup over each parfait, then top with a sprinkle of honey-roasted macadamia nuts.
FIG & CLEMENTINE PARFAIT
This refreshing variation uses 6 clementine oranges in place of the mango, papaya and lemon zest; all other ingredients are the same.
- Prepare the syrup as above, substituting the finely grated rind of two clementine oranges for the lemon zest.
- Peel all the oranges and slice thinly. Put the slices in a heatproof bowl and pour the cooked syrup over them. Cool, then chill. Continue preparation as above.