Crunchy ginger pumpkin parfaits with cider bourbon sauce and maple crème fraiche
Alcoholic beverages
The idea for these parfaits came from several places: a desire to make a dessert using some really great pumpkin ice cream, the mixing of creamy ice cream with crunchy ginger cookie crumbs, the contrast of a warm sauce scented with bourbon and apple cider (reminiscent of the Apple Cider cocktail I created for food52's Halloween treat contest), and a little finishing touch of a ginger-scented cream. I was going to use whipping cream but did not have any on hand, so I used a container of crème fraiche instead and like the result. I know this parfait sounds over the top, especially after a big Thanksgiving meal. However, you can make the tiniest parfaits in little brandy snifters or wine glasses, amd still enjoy a sweet dessert after your meal. I savored this with a good espresso, the perfect complement!
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