Chestnut-Prune Parfait
A wonderful combination of flavors and textures: creamy French yogurt, crunchy hazelnut brittle, toothsome brandy-braised prunes, and sweet, nutty chestnuts. It has the additional virtues of 1) being just as delicious if made with low- or non-fat yogurt and 2) being ridiculously easy to make. The only slightly fussy thing about it is the timing: it can’t be made too far ahead (an hour at most), or the caramelized hazelnuts get soggy.
— 6 servings
*Items marked in green are available from The Gourmet Corner.
Ingredients
Hazelnut Brittle
Chestnut-Prune Mixture
If French yogurt is unavailable, substitute Greek yogurt; choose full-fat for decadent richness, or low- or nonfat for more restrained indulgence. The yogurt needs to be truly Greek-style — there are an awful lot of brands of ‘Greek’ yogurt in American supermarkets today that bear no resemblance to the thick, creamy, un-tart real thing. Fage and Trader Joe’s Greek Yogurt are both good options.
Hazelnut Brittle
Lightly oil a baking tray.
Place the sugar and water in a small, heavy saucepan and bring to a boil. Cook over medium heat for a few minutes, or until the mixture turns golden-brown. Watch the sugar carefully, and stir gently — it burns easily!
Remove the pan from the heat and quickly pour in the hazelnuts. Stir to coat all the nuts in the caramel, then pour the mixture onto the oiled pan. Spread the mixture out as much as possible (it will cool and harden quickly). Allow to cool completely.
When cooled and solid, roughly chop the hazelnut brittle into 1/2-inch pieces.
Chestnut-Prune Mixture
Place the chopped prunes in a small pan with the prune brandy and simmer over low heat for 5-6 minutes, or until all of the liquid has evaporated. Set aside to cool.
Gently fold the prunes, chestnut puree, and 2/3 of the hazelnut crunch into the yogurt. Don’t over-mix — a marbled dessert is both more attractive and more interesting to eat, as you encounter bursts of flavor in each bite.
Divide the mixture into four serving bowls or glasses and chill in the refrigerator for 20-30 minutes before serving.
Sprinkle the remaining hazelnut brittle over the parfaits just before serving.
