Reviews        Add Rating & Review

Back to Spice-Cookie Parfaits All Reviews for Spice-Cookie Parfaits - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Spice-Cookie Parfaits Credit: Dana Gallagher Recipe Summary prep: 25 mins total: 2 hrs 35 mins Servings: 6

Ingredients Ingredient Checklist 3 cups fresh or partially thawed frozen cranberries (10 ounces) 1/2 cup pear juice, such as Ceres, or water, plus more as needed 3/4 cup sugar 1/4 teaspoon kosher salt (we use Diamond Crystal) 12 ounces blackberries or raspberries (3 cups), or a combination, plus more, frozen if desired, for serving 1 1/2 cups heavy cream 10 spice cookies, such as Biscoff or Anna’s, crumbled or broken into pieces (2.5 ounces), plus more, whole, for serving

Cook’s Notes For a festive finish, freeze your berries on a baking sheet and add them to your parfaits straight from the freezer; they’ll look festive and taste like tiny sorbet bites.

Gallery Spice-Cookie Parfaits Credit: Dana Gallagher

Recipe Summary prep: 25 mins total: 2 hrs 35 mins Servings: 6

Spice-Cookie Parfaits      Credit: Dana Gallagher

Spice-Cookie Parfaits

Credit: Dana Gallagher

Spice-Cookie Parfaits

Recipe Summary prep: 25 mins total: 2 hrs 35 mins Servings: 6

Recipe Summary

prep: 25 mins total: 2 hrs 35 mins

Servings: 6

prep: 25 mins

total: 2 hrs 35 mins

prep:

25 mins

total:

2 hrs 35 mins

Servings: 6

6

Ingredients

Ingredients

  • 3 cups fresh or partially thawed frozen cranberries (10 ounces) 1/2 cup pear juice, such as Ceres, or water, plus more as needed 3/4 cup sugar 1/4 teaspoon kosher salt (we use Diamond Crystal) 12 ounces blackberries or raspberries (3 cups), or a combination, plus more, frozen if desired, for serving 1 1/2 cups heavy cream 10 spice cookies, such as Biscoff or Anna’s, crumbled or broken into pieces (2.5 ounces), plus more, whole, for serving

Directions

Combine cranberries, pear juice, sugar, and salt in a medium saucepan over medium heat. Bring to a boil, then cover and cook until cranberries are softened and most have burst, about 10 minutes. Let cool 15 minutes. Set aside 3/4 cup cooked cranberries.

Purée remainder with 1 1/2 cups blackberries, then pass through a coarse-mesh sieve (to remove seeds; you should have about 1 1/2 cups). If needed, stir in more juice to create a thick but pourable consistency (it should be thicker than honey).

Whip cream to soft peaks. Fold 1/4 cup purée into cream, leaving some streaks. Into each of 6 glasses, spoon or pipe a few tablespoons of whipped-cream mixture. Drizzle with about 1 tablespoon purée; add a few cooked cranberries and some of remaining 1 1/2 cups blackberries. Sprinkle with crumbled cookies. Repeat layering, finishing with a drizzle of purée. Refrigerate, covered, at least 2 hours and up to 24 hours. Serve each glass sprinkled with whole fresh or frozen berries and garnished with a cookie.

Cook’s Notes For a festive finish, freeze your berries on a baking sheet and add them to your parfaits straight from the freezer; they’ll look festive and taste like tiny sorbet bites.

Cook’s Notes

For a festive finish, freeze your berries on a baking sheet and add them to your parfaits straight from the freezer; they’ll look festive and taste like tiny sorbet bites.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Spice-Cookie Parfaits

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest