Cucumber, lemon, mint, basil, and jalapenos are used to make a spicy, refreshing pasta salad. This is how I would prepare a hot tabbouleh dish from “Pasta & Co.”
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 parfaits |
Ingredients
- 2 (10 ounce) packages frozen sliced peaches, thawed
- 2 tablespoons brown sugar
- ¼ cup white sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons grated lemon zest
- ¼ teaspoon salt
- ⅓ cup lemon juice
- 1 cup boiling water
- 2 egg yolks
- 2 tablespoons butter
- 1 (10.75 ounce) loaf prepared pound cake, cubed
- 1 cup sweetened whipped cream
Instructions
- Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
- In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.
- In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.
- In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 197 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 346 mg |
| Sugars | 49 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t deviate from the recipe at all, and I’m glad I didn’t. We thought this was outstanding, even using frozen peaches. Using fresh peaches would put this at 10 stars IMO, and its eye appeal is nice enough for company! All elements of this parfait are harmonious, and I most definitely will make this again.
I made this in a trifle bowl, as “oodles” did. I doubled the recipe. I added about two cups of blueberries for color, making sure they were scatted around the edge of the layer so they would show. I used fresh peaches. They are in abundance in the Carolinas in July. Making the sauce was the most time-consuming part, but worth it! Peeling the peache would have been time-consuming, but I recuited my husband to do that.Anything for a good dessert!
This was rather good! Quite a bit more work than just layering yogurt and berries in a glass and topping with granola, the the flavors tell why! I felt the need to add more sugar because when the sauce coated the spoon, I tasted it and puckered right up! I had to use angel food cake because pound cake was sold out 3 different places I went (must be for shortcakes and the 4th!), but either works. Made for Western Region Allstars Faceless Frenzy July 2012
Made this for New Year’s Eve and it was a hit! Very nice and light with a nice tart accent. Used the advise of oodles’ and really liked the raspberries. I also made this in a clear glass bowl since I took it to a party and it worked very well. Will definately make this one again.
This was just ok. Will not make it again! Waste of pound cake!
This was wonderful. But instead of doing individual parfaits…I used a trifle bowl. I also added raspberries for more color. Thank you for the recipe.