Christmas Cake Parfaits

"An interesting use for left over Christmas Cake. From Gourmet Magazine's December 1985 issue. This is an excellent dessert to serve for a Boxing Day dinner."
 
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Ready In:
30mins
Ingredients:
5
Serves:
6
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ingredients

  • 2 cups fruitcake, finely chopped
  • 3 tablespoons dark rum (or to taste)
  • 1 quart vanilla ice cream, softened slightly
  • 12 cup heavy cream, well chilled
  • candied fruit, for garnish if desired (optional)
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directions

  • In a bowl, toss the fruitcake in the rum and let it stand for 10 minutes.
  • In each of six 6-ounce parfait glasses, make layers of the softened ice cream and the fruitcake mixture, beginning with a layer of ice cream and ending with a layer of fruitcake.
  • Freeze the filled parfait glasses, covering loosely, for at least 30 minutes and up to 24 hours. (Note: If freezing for longer than 2 hours, let the parfaits stand at room temperature for 5 to 10 minutes to soften slightly before serving.
  • Just before serving, in a chilled bowl, beat the cream until it just holds stiff peaks, transfer it to a pastry bag fitted with a decorative tip and pipe it onto the parfaits.
  • Garnish the parfaits with candied fruit, if desired.

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Reviews

  1. So easy--and so delicious! Used my recipe for Recipe #408119 instead of fruitcake, and decorated with glacee cherries. Everybody loved it.
     
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RECIPE SUBMITTED BY

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
 
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