The peach and apricot yogurt parfait is an ideal dessert for summer dinners, fresh and delicious. The original Pairfait is made with almonds and was born in Sicily but it is nothing more than a classic semifreddo, so called because it is perfect and impeccable in taste and shape, indeed pairfait!
This recipe was born from a collaboration with the family-run farm Dal Contadino A Casa Tua. From the site you can order boxes of fruit and/or vegetables, products for the pantry, dried fruit and aromatic herbs. They were kind enough to send me a large box of seasonal fruit and vegetables to try, delivering it directly at my door steps. I love fresh products that come from non-mass realities, where they are treated with love and attention. In this period I see that in general we are coming back to appreciate the small producer to the big chains, the pandemic has brought us all back to the kitchen to rediscover the pleasure of preparing tasty homemade dishes. So I couldn't wait to think of a recipe using the delicious fruit I received.
Peaches and apricots are among my favorite fruits and I always look forward to summer season to eat buckets of them, I love them fresh first of all, but also cooked in cakes and plum-cakes or as preserves. For today's recipe I kept it simple, it's hot and I don't think any of us want to shut themeselves up in the kitchen to boil between the stove and oven, so here's a perfect dessert for hot summer evenings and outdoor dinners. You can prepare it in the morning for the evening or even the day before if you don't have time.
The original recipe involves the use of fresh pasteurized eggs, my Pairfait on the other hand is lighter because I use yogurt and vegetable cream to make it creamy.
Tips
I used plain yogurt to bring out the flavor of fresh fruit, but a fruit yogurt will also be fine, you can refer to the basic recipe and add the fruit you like best, any fruit of your taste will be perfect.
Happy baking!
Recipe
Download the PDF
Preparation time 30 minutes + 6 hours rest
Baking time /
Servings plum-cake mold
Gluten Free
Ingredients
500 gr of vegetable cream
125 gr of plain white yogurt
80 gr of powdered sugar
Peaches q.s.
Aprocots q.s.
Peach preserve q.s.
Method
1. Cut peaches and apricots into cubes and set aside
2.In a bowl, mix yogurt and powdered sugar with a hand whisk. Separately, whip the vegetable cream with the mixer. Gently add the cream to the mixture a little at a time
3. Line a plum-cake mold with baking paper and pour part of the cream on the bottom, leveling well. Add 3-4 tablespoons of jam on top of the first layer of cream and, with the help of a toothpick, mix the jam with the cream creating a marbled effect. Place the fruit on the cream and cover with a second layer of cream, repeating the procedure until all the ingredients are used up. The last top layer should be a cream layer. Leave to rest in the freezer for at least 6 hours
4. 10 minutes before serving, overturn the mold on a tray and gently remove the baking paper, decorate the surface as desired with more fresh fruit in pieces, sliced almonds or other dried fruit
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