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Peppermint Parfait

Nothing says "ho-ho-holidays" quite like peppermint. Liven up the dinner menu with this festive peppermint dessert, made with ice cream, crème de menthe, canned pears and candy canes. Your guests will enjoy every last bite! (Option: a little peppermint extract mixed with the pear syrup can replace crème de menthe.)

Recipe by Canned Food Alliance
Servings
8
Tags
nut free, vegetarian, dessert, easter, memorial day

Ingredients

  • 3 cans (8 ounces each) sliced or halved pears in light or heavy syrup
  • 3 tablespoons green crème de menthe
  • 2 pints vanilla ice cream
  • 4 ounces coarsely crushed candy canes or peppermint hard candies

Preparation

  1. Drain fruit, reserving 2 tablespoons syrup.
  2. Cut 8, thin slices of fruit and reserve.
  3. Place remaining fruit and reserved syrup in the work bowl of a food processor or blender.
  4. Add crème de menthe.
  5. Blend in pulses until nearly smooth, about 30 seconds. (Fruit purée can be made a day ahead and refrigerated.)
  6. Allow ice cream to soften until it scoops easily and still holds a shape.
  7. In 8 parfait glasses, or any stemmed glass that holds about 8 fluid ounces, spoon 1 tablespoon fruit purée into the bottom of each glass.
  8. Add 1/4 cup ice cream.
  9. Add another spoonful of fruit purée and then another 1/4 cup ice cream.
  10. Spoon remaining fruit over top of ice cream.
  11. Freeze up to 30 minutes before serving.
  12. Sprinkle with candy and garnish with a reserved fruit slice.
  13. Crème de menthe or other liqueurs can be replaced with a dash of vanilla, almond, orange or anise extract.
  14. Canned apricots, amaretto, coffee ice cream, crumbled amaretto cookies
  15. Canned, dark sweet cherries; kirsch; chocolate ice cream; toasted, sliced or slivered almonds
  16. Canned figs, orange flower water*, vanilla ice cream, toasted pistachios or sliced or slivered almonds
  17. Canned blackberries (strain after puréeing), brandy, vanilla ice cream, crumbled vanilla wafers
  18. Canned whole-berry cranberry sauce, sherry or port, vanilla ice cream, toasted walnut pieces
  19. 1 cup canned pumpkin pie filling (not solid-pack pumpkin) from a 16 or 30 ounce can; vanilla extract; vanilla ice cream; crumbled gingersnaps or brown-sugar, shortbread cookies