Butterscotch Apple Parfait (Vegan)
These parfaits are an irresistible combination of homemade butterscotch pudding and glazed apples seasoned with warm spices. A lovely, seasonal, dairy-free treat.
Ingredients
Glazed Apples
- 3 cups peeled/cored/cubed apples - 2 large Honey Crisp apples (about 1/4-inch cubes)
- 2 tbsp plant based butter with salt
- 4 tbsp cane sugar
- 2 tbsp water
- ¾ tsp cinnamon
- ½ tsp nutmeg
Butterscotch Pudding
- 1 cup butterscotch pudding - see recipe on the website / store bought will work as well
Whipped Cream
- ⅔ cup plant based heavy cream (needs to be cold)
- 1 tsp vanilla extract
- ½ tsp cream of tartar
- 8 tbsp powdered sugar
Instructions
- Prepare the pudding first. Make sure it is room temperature or even cold before assembling the desserts. I have a homemade butterscotch pudding recipe on the website if you are interested. Feel free to make the pudding a day or two ahead of time.
- To prepare the glazed apples - I used Honey Crisp apples, Fuji or Pink Lady apples are also good options. Peel, core and cube the apples. In medium pan, add the butter and melt it over medium heat. Add the apples to the melted butter and allow them to heat up and soften. Make sure to stay close and stir the apples regularly, you don't want them to brown. It took 10 minutes for me to reach a not too soft/ not too firm consistency for the apples. Remove the apples from the heat and allow them to cool.While the apples are cooling, prepare the glaze. In a small pot, add the sugar, water, cinnamon and nutmeg. Heat the mixture over medium to medium-low heat. Once it thickens to a syrup consistency - took me 3 to 5 minutes - remove the pot from the heat and add the apples. Stir the syrup and apple mixture until all of the apples are coated. Set the apples aside to completely cool.
- Once you are ready to assemble the desserts, prepare the whipped cream. To the bowl of a stand mixer add the heavy cream, cream of tartar and vanilla extract. Whip on high with a balloon whisk attachment for 3 minutes. Add the powdered sugar and continue blending on high for another 3 minutes.
- To assemble the desserts - Reserve 2 to 3 tablespoons of glazed apples (to be used on the tops of the desserts later). Divide the rest of the glazed apples among the 4 dessert containers. Make sure to spread the apples out evenly. Divide the butterscotch pudding among the 4 containers adding it to the top of the apples. Make sure to spread the pudding out evenly. Place the whipped cream in a piping bag fitted with the tip of your choice and pipe equal amounts of cream over the top of the pudding layer. If you don't want to pipe the cream, you can dollop equal amounts into each container. To finish these desserts off, add a little of the reserved glazed apples to the top of each and sprinkle a hint of cinnamon over the top of each.Store the parfaits in an airtight container in the refrigerator. They will stay fresh for 3 to 5 days.