Cranberry Pound Cake Parfaits
Cranberry Pound Cake Parfaits
Ingredients
For the Cranberry Compote
- 12 ounces fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- 1/2 teaspoon orange zest
- 1 cinnamon stick
For the Whipped Cream
- 1 1/2 cups heavy cream, chilled
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Assembly
- 1 store-bought pound cake, 10-ounce, cut into 1-inch cubes
- fresh mint leaves, for garnish, as needed
Instructions
- 1
Prepare the Cranberry Compote: In a medium saucepan, combine the fresh cranberries, granulated sugar, orange juice, orange zest, and cinnamon stick. Bring to a simmer over medium heat, stirring occasionally.
⏱️ 2 min
- 2
Continue to simmer for 8-10 minutes, or until the cranberries burst and the compote thickens slightly. Remove from heat and discard the cinnamon stick. Let cool completely, then refrigerate for at least 30 minutes to chill.
⏱️ 8 min
- 3
While the compote chills, prepare the whipped cream: In a large bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 5 min
- 4
Assemble the parfaits: Have your pound cake cubes, chilled cranberry compote, and whipped cream ready. Get four individual parfait glasses or dessert bowls.
⏱️ 3 min
- 5
Start with a layer of pound cake cubes at the bottom of each glass. Follow with a layer of cranberry compote, then a layer of whipped cream.
⏱️ 5 min
- 6
Repeat the layers: add more pound cake, then compote, and finish with a generous dollop of whipped cream on top.
⏱️ 5 min
- 7
Garnish each parfait with a few fresh mint leaves before serving. Serve immediately or refrigerate until ready to enjoy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Pound Cake Parfaits
Ingredients
For the Cranberry Compote
- 12 ounces fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- 1/2 teaspoon orange zest
- 1 cinnamon stick
For the Whipped Cream
- 1 1/2 cups heavy cream, chilled
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Assembly
- 1 store-bought pound cake, 10-ounce, cut into 1-inch cubes
- fresh mint leaves, for garnish, as needed
Instructions
- 1
Prepare the Cranberry Compote: In a medium saucepan, combine the fresh cranberries, granulated sugar, orange juice, orange zest, and cinnamon stick. Bring to a simmer over medium heat, stirring occasionally.
⏱️ 2 min - 2
Continue to simmer for 8-10 minutes, or until the cranberries burst and the compote thickens slightly. Remove from heat and discard the cinnamon stick. Let cool completely, then refrigerate for at least 30 minutes to chill.
⏱️ 8 min - 3
While the compote chills, prepare the whipped cream: In a large bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 5 min - 4
Assemble the parfaits: Have your pound cake cubes, chilled cranberry compote, and whipped cream ready. Get four individual parfait glasses or dessert bowls.
⏱️ 3 min - 5
Start with a layer of pound cake cubes at the bottom of each glass. Follow with a layer of cranberry compote, then a layer of whipped cream.
⏱️ 5 min - 6
Repeat the layers: add more pound cake, then compote, and finish with a generous dollop of whipped cream on top.
⏱️ 5 min - 7
Garnish each parfait with a few fresh mint leaves before serving. Serve immediately or refrigerate until ready to enjoy.
⏱️ 2 min