This simply elegant parfait looks dramatic served in individual dessert glasses, wine glasses or a decorative glass bowl.  We like the apples with lots of texture in contrast to the rich, creamy Crème Fraiche topping it off.

Makes  6 servings


2 Tablespoons butter
6 apples, peeled, cored and cubed
¼ cup brown sugar
½ teaspoon ground cinnamon
½ cup dried cranberries
½ cup water
1 7.5oz cup Bellwether Farms Crème Fraiche
3 Tablespoons confectioners sugar
3 Tablespoons Frangelico hazelnut liquor (or substitute 1 tst vanilla extract)
Pound cake (homemade or purchased), cubed
¼ cup hazelnuts, toasted and chopped


Melt butter in a large sauté pan. Add cubed apples and sauté 5 minutes. Add brown sugar and cinnamon and cook 5 minutes more. Add dried cranberries and water. Cook 10 minutes for apples with crisp texture; for softer texture add 1 cup water and continue cooking 20 minutes more. Remove from heat and cool completely.

With a hand mixer or whisk, combine Crème Fraiche and confectioners sugar. Beat until soft peaks form. Gently mix I the Frangelico or vanilla extract

In a large glass bowl or individual dessert dishes, place cubed pound cake in the bottom. Spoon the apples over the cake, then the whipped Crème Fraiche. Top with toasted hazelnuts. Serving immediately or refrigerate up to 3 hours. Remove 30 minutes before serving