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Vaucluse Spring Breakfast Parfaits
Serves 12
These elegant parfaits have become a Sunday morning tradition at the Inn at
Vaucluse Spring in Virginia's beautiful Northern Shenandoah Valley. The
parfaits vary with the seasons depending on the freshest, finest fruits
available. One staple almost always included is fresh mango -- it complements
the muesli perfectly. Serve these in Champagne flutes to show off the beautiful
layers.
"Muesli" layer:
1½ cups milk
½ cup sugar
½ cup lemon juice
2½ cups rolled oats
Fruit Layer:
4 cups of several types of fresh fruit, cut into ¼" dice
(e.g., mango, kiwi, strawberries, seedless grapes, pears, apples, peaches,
blueberries, cherries, raspberries, etc.)
Whipped cream layer:
3 cups whipping cream, whipped to stiff peaks
Garnish:
12 small perfect fruits, e.g., reaspberries, strawberry halves
12 mint leaves
Combine milk, sugar, lemon juice and oats. Mix well and soak overnight.
In the morning, dice fruit (this should not be done in advance). Layer fruit,
oatmeal and whipped cream in a champagne flute. Repeat, ending with whipped
cream. Garnish with fruit and mint. Serve with iced tea spoons -- they are
good to the very last bite!
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