thefoodlessprocessed

“Italian dishes are very often based on just a few humble ingredients. What makes them so tasty and delicious is that over the centuries, Italians have discovered exactly how to achieve the perfect mix of flavors…skills are handed down from one generation to the next. The perfection of Italian cooking has been achieved through centuries of testing in family kitchens.” (From the introduction to The Silver Spoon, a collaborative work by various cooks and authors.)

The Silver Spoon is a comprehensive collection of Italian recipes, first published in 1950. It has been continuously in print in Italy since that date. The first English language version appeared in 2005.

The simple style of cooking the fresh figs and plums for these frozen parfaits derives from a Silver Spoon dessert recipe for fresh spiced figs.

These links lead to descriptions of the less processed options used in the recipe: Apple Juice, Apple Juice Concentrate, Cream, Fruit, Cinnamon, Coriander, Ginger.

Equipment

• a Medium-Sized Pot with a Heavy Bottom and a Lid
• 2 Medium-Sized Mixing Bowls
• a Slotted Spoon
• a Liquid Measuring Cup
• a Hand-Held Mixer or Standing Mixer
• 4 Parfait Glasses, each of 1-Cup Capacity (about 240 ml each)
• a 1/4 cup capacity (60 ml) Measuring Cup

Ingredients

• 12 Organic Fresh Figs, cut into small chunks
• 2 Fresh Plums, pitted and cut into small chunks
• 1/2 teaspoon each of Ground Coriander, Organic Ground Cinnamon, and Ground Ginger
• the Rind of 1 Small Organic Orange, thinly peeled and the peel cut into fine strips
• 1 and 1/4 Cups of Organic Heavy Cream
• 1/2 cup of Homemade Apple Juice Concentrate (120 ml), plus a little more if needed to sweeten the cream. See the foodlessprocessed recipe: Apple Juice Concentrate.

Cooking the Fruit

• Place the fruit, coriander, cinnamon and ginger in the pot, along with the strips of orange rind and 1/2 cup of apple juice concentrate (about 120 ml).
• Cover the pot and cook the fruit over medium heat until it is quite tender and the concentrate is reduced by about half.
• Remove the fruit with a slotted spooon and reserve it.
• Pour the reduced concentrate into a measuring cup. There should be about 1/4 cup (about 60 ml).
• Cool the fruit and the concentrate completely.

Assembling the Parfaits

• Whip the heavy cream until it forms soft peaks that hold their shape.
• Fold in the reduced apple juice concentrate. Taste for sweetness and, if you like, add a little more concentrate.
• Use the 1/4 cup size (60 ml) measuring cup to fill the parfait glasses.
• Fill with layers of cream and fruit, ending with a small topping of cream.

• Freeze the parfaits, uncovered, for about 5 hours. They will be hard frozen.
• About 2 hours before serving, place them in the refrigerator to soften slightly.