Apple-Crisp Parfait

The kids love to help me assemble this dessert. They can crack the brown sugar crisp into pieces, then layer them in the parfait glasses (while they eat lots of crumbles, I’ve noticed). Like the crisp, the poached apple cubes are delicious all by themselves. You’ll want to use flavorful, tart-tasting apples that will keep their shape when cooked but soften up nicely and remain moist too. Good varieties are Greenings, Granny Smith, Northern Spy, and Golden Delicious.

Makes 10 parfait servings

Created by: Lidia Matticchio Bastianich

• 4 pounds firm tart apples for baking
• Zest of 1 lemon, finely grated
• Juice of 1 lemon (about 3 tablespoons) freshly squeezed and strained
• 1 1/2 cups sugar
• 1/2 cup water

• 1 cup heavy cream, for whipping
• Brown Sugar Crisp Crumbles

• 1. Cut the apples into thick wedges; peel and cut away the core and seed. Slice the wedges into chunks and cubes an inch thick or larger (don’t cut them too small or they’ll overcook). As you work, put the apple chunks in a mixing bowl and toss with some of the lemon zest and juice to prevent browning. When you’re finished, you should have about 10 cups of apples mixed with all the zest and juice.
• 2. Pour the sugar over the apples and toss gently to coat the pieces. Put all the fruit into the saucepan, slosh the bowl with the 1/2 cup water to rinse out all the sugar, and pour that into the pan too.
• 3. Set the saucepan over medium-high heat and bring the water to a boil. Stir the apples gently (so they’re all heating), cover the pan, and cook about 2 minutes. Remove the cover and continue to boil, reducing the juices, stirring the apple chunks around a couple of times but not mushing them up. After 5 or 6 minutes, when the apples have softened and turned translucent on the outside (they won’t be cooked all the way through), remove the pan from the heat. If the chunks have started to fall apart, transfer them from the saucepan into a bowl to stop cooking. Otherwise, let the apples and the remaining liquid cool to room temperature (the chunks will reabsorb some of their juices as they sit). The apples can be cooked a day ahead and refrigerated; let them warm up a bit before serving.
• To assemble the parfaits:
• 1. Have ready the apples, crumbled-up crisp, and serving glasses.
• 2. Whip the cream until soft peaks form—by hand or in an electric mixer. (No sugar or flavoring is needed, since the apples and crisp are quite sweet.)
• 3. Spoon about 1/2 cup of apple chunks into each glass, making a thick layer that fills the bottom. Scatter crisp crumbles on top—anywhere from 2 to 5 tablespoons, since you’ll have plenty—to make a layer that will be visible on the glass. Put a dollop of whipped cream on top of the crisp crumbles.
• 4. Now repeat the layers—apples, crumbles, cream—in each glass. These can be smaller amounts, or as ample as the bottom layers, for an impressive and generous dessert.

Nutrients per serving:
Calories: 442
Fat: 18g
Cholesterol: 57mg
Carbohydrate: 73g
Sodium: 109mg
Protein: 2g
Total dietary fiber: 4g

May & June 2005

Photographer: Alexandra Rowely

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