Chocolate-Raspberry Jarred Dessert
- For Raspberry Compote*:
- 1 pint raspberries, or 2 cups frozen raspberries
- Juice of 1/2 of a lemon
- 1/4 cup granulated sugar
- For Parfait:
- 4 cups store-bought or premade brownies, crumbled or chopped into small pieces
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 2 cups raspberry compote
- Dark chocolate shavings, for garnish (optional)
- For Serving:
- 4 pint-sized (16-ounce) mason jars, or large glasses
For Compote: In a small, heavy-bottomed pan over medium heat, combine raspberries, lemon juice and sugar. Cook, stirring occasionally, until raspberries have lost their shape, and the mixture is jam-like, about 10 to 15 minutes. Chill until ready to use.
For Parfait: In a large glass or metal bowl, beat cream and sugar to soft peaks using a whisk or electric mixer.
In each pint-sized mason jar layer parfaits starting with about 2 tablespoons of brownie crumbles. Next add 2 tablespoons of raspberry compote, then 2 tablespoons of whipped cream. Repeat until you have 3 full layers, ending with a layer of whipped cream on top.
Cover top with jar lid or plastic wrap. Refrigerate until ready to serve, at least an hour.
When ready to serve, remove lid and garnish with shaved chocolate. Serve chilled or at room temperature.
*If you are in a hurry, you can use a high-quality, store-bought raspberry preserves. Or for a more grown-up version, add 1/4 cup brandy (or bourbon) to the raspberry compote, and 1 tablespoon to the whipped cream.