Title: Christmas day parfaits
 Categories: Desserts, Holidays, Breads, Muffins & r
      Yield: 6 Servings
 
           Dottie Cross TMPJ72B
  1 1/4 c  Heavy cream
      3 c  Raspberries
      5    Peppermint tea bags
      1    Bunch fresh mint
     10 oz High-quality semisweet
      3 tb (to 4) sugar (or to taste)
           Chocolate -- coursely
           Chopped
      2 tb Water
  1 1/2 pt Vanilla ice cream
 
  Set aside about 18 raspberries and 6 sprigs of fresh mint for garnish.
  Combine the sugar and water in a pot and add the remaining
  raspberries. Stir gently to coat the berries with the liquid. Cover
  the pot and, over medium heat, cook the berries just till they
  soften, but do not lose their shape, stirring occasionally, 3 to 4
  minutes. Remove from heat. Take the remaining fresh mint leaves off
  their stems and chop coarsely. In a medium pot, over medium-high
  heat, scald the cream. Remove from heat and add the tea bags along
  with the fresh mint leaves. Let steep until the cream is completely
  cool. Squeeze the tea bags out into the cream, strain it, and return
  the cream to the pot. Put the pot back om the heat and scald it
  again. Remove from heat and stir in the chopped chocolate until it is
  completely melted. This sauce can be made in advance and then heated
  up at the last minute. Line up 6 parfait or pilsner glasses and put a
  tablespoon of the raspberry sauce in the bottom of each. Layer the
  ice cream, chocolate mint sauce, and raspberry sauce twice, ending
  with the raspberry sauce on top. Add a few uncooked raspberries and
  garnish with the fresh mint sprigs. Serves 6. Source: "An Edible
  Christmas" cookbook by Irena Chalmers. Reformatted