Apple parfait with blackberry compote
9
Points®
Total time: 8 hr 50 min • Prep: 30 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Make this dish the day before to allow time for the parfait to chill. The fruity flavours and icy texture create a perfect summer dish.
Ingredients
Apple(s)
6 medium, peeled, cored, thinly sliced
Sweet-style white wine
½ cup(s), (125ml)
Cinnamon quill
1 whole
Vanilla bean extract
1 tsp
Caster sugar
1 cup(s), (220g)
Egg(s)
3 medium
Vanilla yoghurt, 99% fat-free, no added sugar
300 g
Blackberries
3 cup(s), (450g)
Fresh lemon rind
1 tbs, (2cm wide strip lemon rind)
Lemon juice
1 tbs
Instructions
1
Place apple in a medium saucepan with wine, cinnamon, vanilla, ½ cup (110g) sugar and ¼ cup (60ml) water over medium heat. Bring to a simmer and cook, uncovered, for 15 minutes or until liquid has evaporated and apples are soft. Remove and discard cinnamon. Process apple mixture in a food processor until smooth. Transfer to a heatproof bowl. Cover and place in fridge until cold.
2
Lightly spray a 9cm x 25.5cm (base measurement) loaf tin with oil. Line base and 2 long sides with baking paper. Using electric beaters, beat eggs and ¼ cup (55g) sugar in a medium bowl until thick and pale. Fold in apple mixture and yoghurt. Pour into prepared tin. Cover with plastic wrap and freeze overnight.
3
Meanwhile, place berries, rind, juice and remaining sugar in a small saucepan over medium heat. Cook for 2–3 minutes or until berries just soften. Transfer compote to a small bowl. Cover and place in fridge overnight.
4
Remove parfait from freezer and set aside for 10 minutes to soften before slicing. Serve with compote.
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