Outrageous Parfait

1 pint sherbet, sorbet, vanilla frozen yogurt or vanilla ice cream
3 tablespoons finely chopped semisweet chocolate *
Strawberries and Walnuts with Cinnamon-Apricot Glaze (Glaze recipe below)
1/2 cup heavy cream, whipped
1/4 cup broken crisp cookies, such as brown-edged wafers or ginger crisps

Place a generous scoop of sherbet or ice cream in each of 4 large stemmed glasses. Sprinkle with chopped chocolate. Spoon the Strawberries and Walnuts with Cinnamon-Apricot Glaze over the ice cream. Top with whipped cream and finish off with broken cookies. Serve immediately. Serves 4.

* To chop the chocolate, just briefly pulse chips or chunks in a blender or food processor. Bittersweet or dark chocolate can be used in place of the semisweet chocolate.

 

Strawberries and Walnuts with Cinnamon-Apricot Glaze

2 tablespoons apricot jam
2 tablespoons light brown sugar
1/2 to 1 teaspoon ground cinnamon
1/4 cup chopped walnuts, toasted **
16-ounce package of strawberries, rinsed, dried, hulled and halved or quartered

In small saucepan over medium heat, stir apricot jam until soft and warm. Set aside to cool.

Meanwhile, in a small bowl, stir together brown sugar, cinnamon and walnuts.

Place berries in mixing bowl and pour jam over them. Toss gently until berries are lightly coated. Sprinkle with brown sugar-walnut mixture and toss to mix.

** To toast walnuts, preheat oven to 375 degrees. Spread walnuts on cookie sheet and bake until well browned, about 5 minutes, checking frequently. This can be done while the jam and sugar-walnut mixture is being prepared.

- Recipes from Driscoll Strawberry Associates