Raspberry Lemon Curd Parfait

Ingredients:

Raspberries (fresh or frozen)

Pecans

1/3 cup Honey

Lemon Curd, recipe link

Heavy Cream

1 tbs. Arrowroot (fruit thickener)

pinch of salt

Preheat oven to 350 degrees. Cook the raspberries in a pot over medium high heat. Add the honey and arrowroot to the raspberries. Cook until raspberries begin to break down, constantly stirring until the juices are release. If you only want the raspberry juice you can strain the mixture into a bowl through a cheesecloth liner. In a medium bowl, whisk the heavy cream until it just begins to hold soft peaks. Fold in the Lemon curd into the whipped cream and set aside. Evenly coat pecans with honey and salt. Spread out the pecans on a non-stick flat cookie sheet. Put the pecans in the pre-heated oven and toast until they are crisp and aromatic. It will take about 10 to 15 minutes. Now, it’s time to build your parfait. Top the parfait with the pecan mixture, Enjoy.

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