Chef Billy Parisi's Valentine's Day Desserts

Greensboro, NC -- Need yummy dessert ideas to finish off your Valentines Day dinner? Chef Billy Parisi stopped by the Good Morning Show Tuesday with some ideas!

Chef Billy Parisi's Fresh White Peach and Blueberry Cobbler:
Serves 6 to 8

Ingredients:

• 4 fresh white peaches, peeled, pitted and sliced thin
• 1/2 cup fresh blueberries
• 1 cup self rising flour
• 1 cup of sugar
• 1 cup of milk
• 2 ounces of unsalted butter
• 1 cup of brown sugar
• 1 cup of uncooked oatmeal

Directions:

• Peel and slice peaches accordingly and set aside.
• In a bowl, mix together flour, sugar and milk and also set aside.
• In another bowl, cream together 1 cup of oatmeal and 2 ounces of butter and set aside.
• Spray the inside of a baking souffle dish with non stick spray and add the remaining 2 ounces of butter in chunks on the bottom of the dish.
• Next, pour in batter, then layer with both fruits. Finally top off with the oatmeal streusal!
• Bake at 375 degrees for 40 minutes. Serve warm and enjoy!

Chef Billy Parisi's Dried Cherry and Croissant Bread Pudding with Champagne Zabaglione:
Serves 6 to 8

Ingredients:

• 4 large croissants
• 1 vanilla bean
• 2 cups of heavy whipping cream
• 9 egg yolks
• 3/4 cups of sugar
• 3/4 cups of dried cherries
• 1 cup of extra dry champagne
• whipped cream

Directions:

• Cut up croissants into 1 inch squares and place them on a sheet pan and place in the oven on 350 degrees for 10-12 minutes or until golden brown.
• In the mean time cut the vanilla bean in half long ways and add it to the 2 cups of heavy cream in a pot and scald the mixture on medium-high heat.
• Once scalded, add to a mixing bowl with 6 egg yolks and 1/2 cup sugar and mix well. Be sure to scrape all the goodness out of the center of the vanilla bean and add to the mixture.
• Once the croissants are browned, place them in a souffle dish and sprinkle the dried cherries on top.
• Next, pour in the vanilla bean custard and place the souffle dish in a 4 inch half hotel pan. We are cooking this in a water bath. Next, pour in the hotel pan filling half of it.
• Next, cover the whole thing with tin foil and place in the oven on 350 degrees for 40-60 minutes.
• About 10 minutes before the bread pudding is finished, start making the zabaglione. In a metal bowl on a double boiler on high heat, add in 3 egg yolks, 1/3 cup sugar and champagne. Beat vigorously until thick and foamy. It takes about 8-10 minutes which is perfect because when this is done, the bread pudding will be finished as well.
• Pour zabaglione over bread pudding and serve hot with whipped cream. Enjoy!

Find more of Chef Billy's recipes on his website. 

Chef Billy Parisi