Bed and Breakfast Inns of North America


MAPLE PECAN ANGEL PARFAIT

From the kitchen of
Beckwood Pond
Putney, Vermont

 

Ingredients

  • 3/4 cup Vermont Maple Syrup
  • 2 Egg whites, stiffly beaten
  • 1 teaspoon Vanilla
  • 1 cup Heavy Cream, whipped
  • 1/2 cup Pecans, chopped
  • 1/8 cup Pecans, finely chopped for topping parfait

Directions

    Bring to a boil 3/4 cup maple syrup and cook without
    stirring until syrup spins a light thread, or registers
    228 degrees on a candy thermometer.

    Beat the syrup gradually into 2 stiffly beaten egg whites and continue to beat until meringue is cool and very thick.

    Stir in one teaspoon of vanilla and fold in one cup of heavy
    cream, whipped. Add 1/2 cup, chopped pecans.

    Spoon the mixture into 6 small ramekins or fluted paper cups.

    Sprinkle with chopped pecans and freeze for about 2 hours, or until the parfait is stiffly frozen.

    From: Cooking Inn Style: A Collection of Country Inn Recipes
    from England, Ireland, Wales and New England, by Beckwood
    Pond Innkeeper, Helene Leichter-Saxby

     

    Submitted by Helene Leichter-Saxby on 1/17/01.

 

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