Wednesday, August 29, 2012

grape parfaits

The other night my daughter asked to make something special for dessert. She didn’t have any clear ideas—she just wanted to cook.

“Well,” I said, “there’s grape filling in the fridge.... Oh, I have an idea! Watch this.” And then we proceeded to beat cream cheese and whip cream and thicken grapes and toast graham crackers.


I instructed her to get the wine glasses from the cupboard and showed her how to fill them—a blob of cream cheese, a plop of grape sauce, a sprinkling of crackers—repeating the layers until everything was used up.


It ended up looking like a put-together dessert rather than the hodge-podge of ingredients that it was. It tasted right classy, too—rich, fruity, and cool.


Grape Parfaits
This looks a lot more complex than it actually is. I was just winging it—no recipe and no measurements, using up what I had on hand.

No grape filling? Sub in another pie filling such as sour cherry, blueberry, rhubarb and strawberry, apricot, etc.

For the grape filling:
2 cups of grape sauce, skins in, seeds removed
1-2 tablespoons Therm-Flo or cornstarch
½ cup sugar

Combine everything and bring to a boil over medium heat, stirring constantly. Remove from heat and chill.

For the cream cheese:
8 ounces cream cheese
½ cup confectioner’s sugar
1 teaspoon vanilla
1 cup whipping cream

Whip the cream. In a separate bowl, cream together the cream cheese, confectioner’s sugar, and vanilla. Fold in the whipped cream.

For the graham cracker crumbs:
1 ½ packages graham crackers, ground into crumbs
2 tablespoons sugar
4 tablespoons butter

Melt the butter in a skillet. Add the graham cracker crumbs and sugar. Cook, stirring constantly, until the crumbs are toasty and a couple shades darker. Immediately remove from the skillet so they don’t burn.

To assemble:
Get out 6 to 8 of your fanciest goblets. Put a spoonful of cream cheese mixture in each, then a spoonful of grape sauce, and then a sprinkling of graham cracker crumbs. Repeat the process until all the components are used up or the glasses are full, whichever comes first.

This same time, years previous: chocolate yogurt cakeroasted tomato sauce, pasta with sauteed peppers and onions

6 comments:

  1. I'm sure the fancy glasses added to The Dessert effect! My kids would love this, and I love the idea of turning them loose with assembly.

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  2. How often do you have to grocery shop? Seems like you prepare a lot from scratch and have a big stock of goodies. But you surely shop at some point?

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    Replies
    1. Good question! I am making note of it and will turn the answer into a future blog post.

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  3. Sooo easy and looks fancy! This is the perfect dessert to make with little ones for sure.

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  4. Um, that looks amazing. So pretty and I can bet yummy too.
    ~FringeGirl

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  5. I'm making this for Rhona tomorrow, wheee. (Toasting the crumbs in the oven--a whole stick of butter, sugar, two cups crumbs.)

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