Champagne Parfaits with Pears and Raspberries

prep time: 10
cook time: 465


  • 3 cups dry Champagne or rose sparkling wine
  • 1/2 teaspoon unflavored gelatin
  • 1 cup plus 1 tablespoon sugar
  • 2 large firm but ripe pears, peeled, cored, quartered
  • 6 large egg yolks
  • 1 1/4 quarts baskets raspberries
  • 1 cup chilled whipped topping cream
  • 4 mint sprigs
  • 12 rose petals from unsprayed roses (optional)


Place 1 tablespoon Champagne in small bowl. Sprinkle gelatin over, let stand until soft, about 10 minutes. Combine remaining Champagne and 1 cup sugar in heavy medium saucepan, stir over medium heat until sugar dissolves. Increase heat and bring to boil. Add pears, reduce heat and simmer just until pears are tender, turning pears often, about 6 minutes. Using slotted spoon, place pears on plate and cool. Boil poaching liquid until reduced to 1 1/3 cups, about 15 minutes.

Whisk egg yolks in medium bowl to blend. Gradually whisk in hot poaching liquid, return mixture to same saucepan. Stir over medium-low heat until candy thermometer registers 175 degrees, about 4 minutes. Remove from heat, add gelatin mixture and whisk until dissolved. Chill custard until thickened but not set, stirring occasionally, about 1 hour.

Set aside 4 raspberries for garnish. Combine remaining raspberries and 1 tablespoon sugar in medium bowl. Let stand 10 minutes. Coarsely chop pears. Beat cream until stiff peaks form. Fold cream into custard. Place 1/4 cup raspberries in each of 4 12-2 cups goblets or balloon-shaped wineglasses. Spoon half of pears over raspberries, dividing equally. Spoon 1/2 cup custard over each. Repeat layering with remaining raspberries, pears and custard. Cover loosely with foil, chill until custard is set, at least 6 hours or overnight.

Garnish parfaits with reserved raspberries, mint and rose petals, if desired.