CHESTNUT PARFAIT

Chestnut Parfait image

Provided by Food Network

Categories dessert

Time 1h22m

Yield 4 servings

Number Of Ingredients 10

1 cup raw sugar
1/4 cup water
1 can boiled chestnuts
2 teaspoons Grand Marnier
1/3 loaf pound cake, torn
8 tablespoons Marsala
8 tablespoons sweetened whipped cream
Caramel sauce
1 package blackberries
Walnuts

Steps:

Make a simple syrup by combining the raw sugar and water in a saucepan and cooking over low heat until the sugar is dissolved. Remove from the heat and let cool.
Next, drain the water from the canned chestnuts. Place in a food processor and puree. Add the simple syrup and Grand Marnier, to taste, while blending (chef's tip: make it a bit sweeter then you like). Lay the torn chunks of pound cake in the bottom of 4 serving glasses. Add 2 tablespoons of Marsala to each and then some chestnut puree on top of the poundcake. Refrigerate for 1 hour.
After removing it from the refrigerator, add layers of the whipped cream and caramel sauce. Top with blackberries and walnuts before serving.