• 4servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 1/2 cup 80g / 2.8oz Brown sugar

  3. 1 1/2 lbs 681g / 24oz Cooking pears - cored, chopped

  4. (such as, Bartlett or Bosc)

  5. 1/2 teaspoon 2 1/2ml Ground cinnamon

  6. Water - as needed

  7. 8 Pound cake

  8. 1/2" thick

  9. 2 cups 474ml Sweetened whipped cream

  10. 2 cups 474ml Pastry cream

  11. 4 oz 113g Toasted pecan pieces

Instructions Jump to Ingredients ↑

  1. In a saute pan, over medium heat, melt the butter. Add the sugar and cook for 1 minute. Add the pears and cinnamon. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely.

  2. In a blender, combine the pears and water, and puree until the mixture is smooth. Trim each slice of pound cake into a 4-inch square. Line each parfait glass or coffee cup with the pound cake. Spoon some of the pear mixture over the cake. Spoon some of the cream mixture over the pear coulis. Sprinkle the cream mixture with the pecans. Repeat the layering process with the remaining ingredients.

  3. This recipe yields 4 servings.


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