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Red, White and Blue Parfaits
Chill: 2 hrs to 24 hrs
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup honey
- 1 tablespoon finely chopped crystallized ginger
- 1 seedless watermelon (about 5 pounds)
- 3 cups fresh blueberries
- 3 cups fresh strawberries, quartered and/or raspberries
- Sweetened Whipped Cream: 2 cups whipping cream
- 3 - 4 tablespoons sugar
- 2 teaspoons vanilla
Directions
For syrup:1. In a small saucepan, combine sugar, water, honey and ginger. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Cool and chill in the refrigerator for at least 1 hour.
2. Cut watermelon crosswise into 3/4-inch slices. Using 2- to 3-inch star-shaped cookie cutters, cut watermelon into star shapes, discarding rind. (Reserve remaining watermelon for another use).
3. In a large bowl, layer blueberries, strawberries and/or raspberries and watermelon. Pour syrup over fruit. Cover and chill for 2 to 24 hours.
4. To serve, divide fruit with syrup and Sweetened Whipped Cream among 16, 9-ounce disposable drinking glasses or plastic dessert dishes, alternating layers of fruit and whipped cream. Cover each cup with plastic wrap; secure with red or blue decorative string. Serve immediately or refrigerate up to 1 hour before serving. Makes 16 servings.
Sweetened Whipped Cream:5. In a small chilled mixing bowl, combine whipping cream, sugar and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not overbeat. Makes 4 cups.
