Lemon Cream Cheese Parfait with Blueberry-Amaretto Compote Courtesy Of: Sysco Corporation Lemon Cream Cheese Parfait with Blueberry-Amaretto Compote 12 servings 1 1/2 lbs Cream cheese, softened 1 lb Prepared lemon curd 4 fl. oz Fresh lemon juice 3 Lemons, zested finely 8 oz Heavy whipping cream, whipped 3 cups Prepared sweetened whipped cream 12 Fresh mint sprigs Blueberry-Amaretto Compote: 4 oz Amaretto liqueur 1/2 cup Brown sugar 3 pints Fresh blueberries, rinsed and sorted Whip the cream cheese until very light and soft. Add the lemon curd and whip the mixture until well-blended. Add lemon juice and zest and mix well. Fold in the heavy whipping cream. Transfer the mixture to a pastry bag without a tip. Refrigerate while making compote (see below).

Blueberry-Amaretto Compote:
Combine the Amaretto and brown sugar in a bowl. Mix until sugar is dissolved. Add the blueberries to the bowl and stir to combine. Marinate the berries for one hour.

Remove the lemon cream from the refrigerator. Pipe about 2 oz of the lemon cream into each of 12 wine goblets. Spoon 2 tablespoons of compote over the lemon cream then repeat with 2 oz of lemon and again with 2 tablespoons of compote. Top each parfait with a dollop of sweetened whipped cream and top with fresh mint sprig.