Food & Cooking Recipes Dessert & Treats Recipes Autumnal Parfait 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 11, 2012 Print Rate It Share Share Tweet Pin Email Servings: 6 This recipe for a delightful seasonal dessert is from Chef Tim LaBant of The Schoolhouse at Cannondale. Ingredients 2 sticks cinnamon 8 whole cloves 6 allspice berries 2 star anise 3 ½ cups grade B maple syrup 1 cup sugar 1 (3-pound) sugar pumpkin, peeled, halved, seeds removed, and cut into 1 ½-inch cubes 2 cups apple cider 1 cup heavy cream ¼ teaspoon coarse salt Canola oil, for frying 6 fresh sage leaves Apple Sage Cake, cut into 1 1/2-inch cubes Directions Wrap 1 stick cinnamon, cloves, allspice, and star anise in a small piece of cheesecloth; using kitchen twine, tie to enclose. In a large saucepan, combine 1 cup water, 2 cups maple syrup, and sugar. Add spice packet and bring to a simmer over medium heat, stirring, until sugar is dissolved. Add pumpkin and cover surface of liquid with a piece of parchment paper to keep pumpkin submerged. Reduce heat to medium-low and cook, barely simmering, until pumpkin is tender and easily pierced with a paring knife, 20 to 30 minutes. Remove from heat and let candied pumpkin cool completely in cooking liquid. Place apple cider in a medium saucepan. Add remaining cinnamon stick and place over medium-high heat. Cook until liquid has reduced to 1 1/2 cups, about 7 minutes. Remove cinnamon stick and discard; stir in remaining 1 1/2 cups maple syrup, heavy cream, and salt. Transfer mixture to a heated whipped cream canister filled with three cream chargers. Fill a small skillet 1/8-inch high with canola oil; heat over medium heat. Add sage leaves. Cook, until crisp and fragrant, about 25 seconds; transfer to a paper towel-lined plate to drain. In each of six parfait glasses, place 2 or 3 cubes of cake in the bottom of the glasses. Top with 3 pieces of candied pumpkin, 2 more cake cubes, and 3 more pieces of candied pumpkin. Drizzle some of the pumpkin cooking liquid over the parfait, and top with cream mixture. Garnish each parfait with a fried sage leaf and serve. Rate it Print