Recipe courtesy of Emeril Lagasse
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Yield:
4 servings

Ingredients

  • 2 tablespoons butter
  • 1/2 cup brown sugar
  • 1 1/2 pounds cooking pears, such as Bartlett or Bosc, cored and chopped
  • 1/2 teaspoon ground cinnamon
  • Water
  • 8 slices (1/2-inch thick) pound cake
  • 2 cups sweetened whipped cream
  • 2 cups Pastry Cream
  • 4 ounces toasted pecan pieces

Directions

In a saute pan, over medium heat, melt the butter. Add the sugar and cook for 1 minute. Add the pears and cinnamon. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. In a blender, combine the pears and water, and puree until the mixture is smooth. Trim each slice of pound cake into a 4-inch square. Line each parfait glass or coffee cup with the pound cake. Spoon some of the pear mixture over the cake. Spoon some of the cream mixture over the pear coulis. Sprinkle the cream mixture with the pecans. Repeat the layering process with the remaining ingredients.

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