Christmas Cake Parfaits Recipes

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CHRISTMAS CAKE PARFAITS



Christmas Cake Parfaits image

An interesting use for left over Christmas Cake. From Gourmet Magazine's December 1985 issue. This is an excellent dessert to serve for a Boxing Day dinner.

Provided by Chef Regina V. Smith

Categories     Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups fruitcake, finely chopped
3 tablespoons dark rum (or to taste)
1 quart vanilla ice cream, softened slightly
1/2 cup heavy cream, well chilled
candied fruit, for garnish if desired (optional)

Steps:

  • In a bowl, toss the fruitcake in the rum and let it stand for 10 minutes.
  • In each of six 6-ounce parfait glasses, make layers of the softened ice cream and the fruitcake mixture, beginning with a layer of ice cream and ending with a layer of fruitcake.
  • Freeze the filled parfait glasses, covering loosely, for at least 30 minutes and up to 24 hours. (Note: If freezing for longer than 2 hours, let the parfaits stand at room temperature for 5 to 10 minutes to soften slightly before serving.
  • Just before serving, in a chilled bowl, beat the cream until it just holds stiff peaks, transfer it to a pastry bag fitted with a decorative tip and pipe it onto the parfaits.
  • Garnish the parfaits with candied fruit, if desired.

Nutrition Facts : Calories 277.4, Fat 17.9, SaturatedFat 11.1, Cholesterol 69.4, Sodium 84.4, Carbohydrate 23.2, Fiber 0.7, Sugar 20.4, Protein 3.8

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