Summer Fruit Parfait with Sweet Cream and Pound Cake

By davidv

This recipe was prepared prepared using the 3-1/2" paring knife from the Prepology® 4-piece Nonstick Color Coated Knife Set (K33956).

Ingredients

• Ingredients:
• 1/4 cup sugar
• 1/2 cup water
• 1/2 tsp. vanilla
• 1/2 cup heavy cream
• 2 Tbsp. honey
• 1 small (8-oz) container of vanilla yogurt
• 1 store-bought pound cake, cut into small cubes
• 2 cups fresh strawberries, hulled and quartered
• 1 cup raspberries or blueberries, or a combination of both
• 1 cup sliced peaches or nectarines
• Mint leaves for garnish

Preparation

Step 1

Directions:

To make the simple syrup, combine the water, sugar, and vanilla in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly until all the sugar is dissolved — approximately 3 – 5 minutes. Remove from the burner and set aside to cool.

To make the sweet cream, whip the heavy cream and the honey with a mixer for approximately two minutes, or until thick. Fold in the yogurt.

To assemble the parfaits, place 1/4 cup of the cubed pound cake in the bottoms of four glasses. Drizzle the simple syrup on top. Add a layer of strawberries and then a layer of cream. Repeat the last two steps, adding blueberries or raspberries and then a layer of cream. Top it all off with sliced peaches or nectarines and a final dollop of cream. Sprinkle with any remaining berries and top with a mint leaf.