Summer is slowly starting to slip away. The cooler weather, earlier sun sets and the lack of wasp that swarm around you while you try to eat a nice meal outside. It's always a little sad when you realize summer is over and life seems to get a little more hectic.
But do not fret, I have found the perfect dessert to help you transition smoothly from summer to autumn.
A rosé apple parfait.
The rosé is the summer part. This wine truly reminds me of summer and all the great times I have drinking it with friends. The apples are the autumn part. Apple picking season! There are so many different varieties of apples during this season, and this is your chance to take advantage of that. This recipe calls for Jonagold apples, but Pink Lady, Cortland or Mutsu are all fine as well. Also, if you are not super keen on very sweet desserts, use ginger cookies instead of amaretti.
Rosé Apple Parfait
- 2 cups rosé wine
- 2 cups apple juice
- 1 cup sugar
- 4 star anise
- 3 slices ginger, smashed
- 2-inch piece cinnamon stick
- 4 apples, peeled, cored and quartered
- 1 cup mascarpone cheese
- 1 cup whipping cream
- 1 cup crushed amaretti or ginger cookies
- 1/2 cup toasted sliced almonds
- Combine wine, apple juice, sugar, star anise, ginger and cinnamon stick in a pot large enough to hold apples in 1 layer.
- Bring to boil over high heat stirring to make sure sugar is dissolved. Boil for 2 minutes until well combined.
- Reduce heat to medium-low, add apples, and cover with a circle of parchment to help them stay submerged. Poach for 15-20 minutes or until soft and saturated with flavour. Remove with a slotted spoon.
- Return heat to high and bring juice to boil. Boil until reduced to a thick syrupy texture, about 15-20 minutes. There will be about 3/4 cup left. Return apples to pot to coat with syrup.
- Combine mascarpone with 1/4 cup syrup. beat whipping cream until soft peaks form and stir half of whipped cream into mascarpone.
- Layer cookies, mascarpone cream and 2 quartered pieces of apple in a parfait glass and repeat the layers. Top with remaining whipped cream and drizzle with a little syrup. Scatter over toasted almonds.
Recipe from Food and Drink Magazine