Iced parfaits are ideal for those who have no ice cream maker to churn custard into ice cream or syrup into sorbet. The word parfait signifies little, but in the absence of any other term has come to denote smooth-textured confections such as this, whether eaten hot or cold.
Peel and core the pears, then cut them into small pieces. Mix with the lemon juice in a small saucepan. Cover and stew the pears over a low heat until soft. Transfer the cooked fruit to a food processor and blend until smooth.
Heat the sugar with
Whisk the egg whites until stiff, then beat in the hot syrup. In a separate bowl, whip the cream and fold it into the egg white mixture. Then fold in the pear purée and eau de vie.
Line an oblong loaf tin or terrine mould with plastic wrap. Spoon in the parfait mixture and freeze overnight. Serve in slices about
A third of the money spent in a restaurant will be on wine, bottled water and booze, but mostly wine. Restaurateurs love this for there is little effort in uncorking a bottle and, for the person who chooses wine for the list, a pleasurable tasting process that can be passed off as work. Work can also be invented to justify price mark-ups on wine. The razzmatazz of decanting at table and pouring the wine a sip at a time from an ice bucket half a mile away adds a sense of occasion to a meal for those who like that sort of thing.
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