Chambord—a ruby-red liqueur made with black raspberries, honey, and herbs—heightens the fruity flavor of this dessert, making it worth the splurge. Make the Coconut-Walnut Crunch ahead, and after it cools, store it in an airtight container for up to a week. The sauce is also delicious spooned over yogurt and vanilla ice cream..
Oxmoor House MARCH 2010
1. Layer 1/4 cup raspberry sorbet, 1 tablespoon Coconut-Walnut Crunch, and 1/4 cup coconut sorbet in each of 4 (8-ounce) tall glasses. Top each with 1 additional tablespoon crunch.
2. Combine raspberries and Chambord in a small bowl. Top parfaits evenly with raspberry mixture. Serve immediately.
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