There are three simple but spectacular layers in these summery parfaits—none of which involve any cooking whatsoever. Food & Wine's Justin Chapple tosses fresh apricots in brandy, then tops them with creamy whipped mascarpone and a buttery graham cracker crumble. Slideshow:  More Parfait Recipes 

August 2016


Credit: © Con Poulos

Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, whisk the Cognac with the lemon juice, 2 tablespoons of the superfine sugar and a pinch of salt until the sugar dissolves. Add the apricots and mix well; let stand at room temperature for 15 minutes.

  • In a medium bowl, using a fork, mix the graham cracker crumbs with the butter, 1/4 teaspoon of salt and the remaining 1 1/2 tablespoons of superfine sugar until evenly moistened. Press the mixture into clumps and refrigerate until just firm, about 10 minutes.

  • Meanwhile, in a large bowl, using a hand mixer, beat the mascarpone with the heavy cream, confectioners' sugar and vanilla seeds until stiff peaks form.

  • Stir the chopped mint into the apricots. Spoon the apricots and their juices into four 4- to 6-ounce glasses. Top with the mascarpone whipped cream and the crumble and serve right away.

Make Ahead

The apricots, mascarpone whipped cream and the crumble can be refrigerated separately overnight.