Cinnamon Orange Parfait With Dates In Cognac Recipes

Steps:

• Make parfait:
• Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and orange juice in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat until parfait base is cool, about 7 minutes.
• In another large bowl, beat cream, Cognac, and vanilla until peaks form. Fold cream into parfait base in 3 additions. Transfer parfait to medium bowl, cover and freeze until firm, at least 4 hours and up to 2 days.
• Make fruit compote:
• Using small sharp knife, cut all peel and pith from oranges. Working over large bowl, cut between membranes, releasing orange segments into bowl. Mix in remaining ingredients. Let stand at least 30 minutes, or cover and chill up to 3 hours, tossing occasionally.
• Assemble parfaits:
• Scoop parfait into goblets. Spoon fruit compote over and serve.

Steps:

• Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
• Slice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side.
• Combine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside.
• To assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up.
• Garnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.

Steps:

• Boil Cognac, water and sugar 5 minutes in a saucepan and set aside in a bowl to cool.
• Dip dates in boiling water 30 seconds; drain, and with a paring knife remove transparent outer skin. Remove pits and cut each date lengthwise into 4 or 5 pieces. Add dates to the syrup and let steep overnight or longer.
• Place milk in a small saucepan with cinnamon sticks and orange zest. Bring just to a boil and remove from flame. Let cool completely, and strain, discarding the solids.
• Choose a metal bowl (preferably the bowl of an electric mixer) that will fit over a pot of boiling water without touching the water. Fill the pot with water and set it to boil. In the metal bowl mix together the whole eggs and egg yolks. Now, place the bowl over the boiling water, and start whisking eggs. Slowly add sugar and continue beating until thick, pale in color and tripled in volume, 5 to 8 minutes. Remove from heat and whip either by hand or in an electric mixer until completely cool.
• Whip cream until peaks just hold their shape.
• Fold cooled cinnamon-orange milk into whipped cream and pour over the cooled sugar-and-yolks mixture. Dust with ground cinnamon. Fold together.
• With plastic wrap, line a standard bread-loaf pan that will hold 8 cups, leaving a generous overhang of wrap on all sides. Pour parfait mixture into the pan and seal tightly. Freeze for at least 4 hours.
• To serve, unwrap and cut parfait into 3/8-inch slices. Spoon several date slices, with syrup, over each portion.