Pedro Ximinez Sherry Parfait with Tea-Soaked Autumn Fruits

Name: Pedro Ximinez Sherry Parfait with Tea-Soaked Autumn Fruits
Yield: Serves 8
Ingredients: ¼ cup (40 grams) dried apricots, halved; ½ cup (80 grams) golden raisins; 2 Bosc pears, peeled, quartered, and cored; 8 fresh figs, halved; 1 tablespoon fresh lemon juice (about 1 lemon); 6 cups (1.4 kilograms) water; ¾ cup (60 grams) Darjeeling tea leaves; ¼ cup (40 grams) dried cherries; ¼ cup (40 grams) dried cranberries; ¼ cup (40 grams) dried currants; ¼ cup (40 grams) pitted prunes, halved; 1 cup (200 grams) sugar; ½ cup (120 grams) water; 6 egg yolks; 6 tablespoons (45 grams) Pedro Ximinez or another dark sweet sherry; ½ teaspoon kosher salt; 2 cups (480 grams) heavy cream

Preparation info

Serves
8

Difficulty
Easy

Appears in

Flour

By Joanne Chang

Published 2010

About

I made many, many desserts as pastry chef at Rialto, and this one was the favorite of the owners, Jody and Christopher. Christopher was hosting a Spanish wine dinner at the restaurant and asked me to come up with a dessert that included Pedro Ximenez sherry. Pedro Ximinez is a sweet amber sherry with a raisinlike flavor. (Vanilla ice cream drizzled with Pedro Ximinez is a classic dessert in Jerez, home of the finest Spanish sherry.) This de

Ingredients

Dessert
Vegetarian
Gluten-free
Autumn

Ingredients

Method