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
Serves: 8
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
- 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.
- 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.
- 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
- 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.
- 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!
- 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.
- 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.
- 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.
- Top with a dollop of the maple-ginger cream. Decorate with a pecan from the crunch mixture and serve.
- 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.