Author Notes
The idea for these parfaits came from several places: a desire to make a dessert using some really great pumpkin ice cream, the mixing of creamy ice cream with crunchy ginger cookie crumbs, the contrast of a warm sauce scented with bourbon and apple cider (reminiscent of the Apple Cider cocktail I created for food52's Halloween treat contest), and a little finishing touch of a ginger-scented cream. I was going to use whipping cream but did not have any on hand, so I used a container of crème fraiche instead and like the result. I know this parfait sounds over the top, especially after a big Thanksgiving meal. However, you can make the tiniest parfaits in little brandy snifters or wine glasses, amd still enjoy a sweet dessert after your meal. I savored this with a good espresso, the perfect complement! —JoanG
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Ingredients
- Ginger peacn crunch
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4 tablespoons
unsalted butter
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1/2 cup
all purpose flour
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1 cup
raw pecan halves
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1/2 cup
cup organic light brown sugar
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1/4 teaspoon
cinnamon
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1/2 teaspoon
ginger powder
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1/4 teaspoon
sea salt
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2 tablespoons
Real maple syrup
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2 tablespoons
finely chopped crystallized ginger
- Cider Bourbon Sauce and Mpale Ginger Creme Fraiche
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5 cups
fresh apple cider
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1 teaspoon
ground cinnamon
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5 tablespoons
unsaltd butter
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2 tablespoons
organic light brown sugar
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3 tablespoons
bourbon (I used Maker's Mark)
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1
pint of your favorite pumpkin ice cream or use AppleAnnie’s butternut squash ice cream on food52
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8 ounces
crème fraiche
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4-6 tablespoons
tablespoons confectioners sugar
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2 tablespoons
real maple syrup
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2 tablespoons
finely chopped crystallized ginger
Directions
- Ginger peacn crunch
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Mix crunch ingredients together with your fingers until crumbly. Line a small rimmed baking pan with parchment paper, and pour crumbs onto pan. Spread to a single layer, about 9 inches square.
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Bake about 15 mi nutes at 350 degrees. Break it up with a metal spoon, then put back in the oven for a few more minutes until it is starting to brown.
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Remove from oven and set aside to cool. When cool, break into small pieces with your fingers and store in a bowl until ready to use.
- Cider Bourbon Sauce and Mpale Ginger Creme Fraiche
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Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Towards the end of the cooking it will be a sea of foam and bubbles. Be patient and measure it out to make sure it has cooked down enough. I had to do this a few times.
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Add butter, cinnamon and sugar and whisk until butter melts. Boil 3-5 minutes, whisking occasionally until it begins to thicken and turn a dark brown. The aroma will drive you crazy!
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Remove from heat. Whisk in bourbon. Let sacue cool to lukewarm before using. Or, if you refirgerate it, warm it gnelty to lukewarm before serving.
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Whisk maple syrup and ginger into the crème fraiche. Whisk in the confectioner’s sugar, a little at a time until you like the taste and texture. Chill until ready to serve.
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When ready to serve: Put a heaping spoonful of crumbs into small glass, top with a scoop of ice cream. Dirzzle with about 1 Tbsp of sauce, and a sprinkle of a few more crumbs.
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Top with a dollop of the maple-ginger cream. Decorate with a pecan from the crunch mixture and serve.
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Note: for those who do not like pumpkin ice cream, like my husband, you can substitute a variety of other flavors: French vanilla, Dulce de Leche, or even dark chocolate ice cream will also work well.
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.
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