Heart Petit Fours with Raspberry Cordial Jam

Heart Petit Fours with Raspberry Cordial Jam is a post from Alison of Alison’s Wonderland Recipes:

When I was a kid, February 14th was always a big day at our house, but it wasn’t just because of Valentine’s Day. Another holiday also falls on February 14th: I Love to Read Day. Encouraging reading was really important to my mom, so every Valentine’s Day my siblings and I would come downstairs to find the breakfast table set with special plates, heart-shaped desserts, and a new book for each of us.

Heart Petit Fours with Raspberry Cordial Jam

These heart-shaped petit fours with homemade jam are my favorite Valentine’s Day dessert. They’re easy to whip up and pair well with any book! They’re also super versatile. Feel free to experiment with any jam/extract flavor combinations you like. I like to fill mine with raspberry cordial jam because I think it adds a little something special.

Ingredients for Heart Petit Fours

Ingredients for the Raspberry Cordial Jam

• 1 lb fresh raspberries
• ¾ cup honey
• 3 tbsp raspberry liqueur
• 1 tbsp water
• ¼ tsp cinnamon
• a dash of lemon juice

If you want to try a different type of jam, you might consider homemade strawberry freezer jam or homemade blackberry jam.

Ingredients for the Petit Fours

• 1 10 oz. frozen pound cake (butter or plain flavor)
• 3 cups powdered sugar
• 3 tbsp. milk
• 1 tsp almond extract
• additional milk (if necessary)
• pink or red gel food coloring (2 drops of pastel pink was just right for mine)
• sprinkles, icing pens, and cinnamon candies
• you will also need a small, heart-shaped cookie cutter

Directions for Heart Petit Fours with Raspberry Cordial Jam

1. Combine all your jam ingredients in a medium-sized saucepan and set the burner on high. As soon as it starts to boil, set the burner on low and allow the jam to simmer for 1 hour and 20 minutes (or until it has reduced to 2 cups).

2. Turn off the heat and allow the jam to cool completely. Transfer to an airtight container and pop it in the fridge while you work on the petit fours.

3. Thaw the pound cake according to package instructions and slice it into ½” thick slices.

4. With the heart cookie cutter, cut two hearts from each slice.

5. Add your powdered sugar to a medium-sized bowl and stir in the milk, food coloring, and extract. You want it to be at drizzling consistency, so add more milk or powdered sugar as needed.
Remove the jam from the fridge. Spread a little jam on one side of each heart and stack them together into little heart sandwiches.

6. Spread some wax paper or parchment paper over a baking sheet. Then place a wire cooling rack on the baking sheet.

7. Place the hearts on the wire rack. Use a spoon to drizzle icing over the top of each heart, until it’s entirely coated. You can use a butter knife or smaller icing knife to make sure the sides are completely covered.

8. When decorating with sprinkles or candies, add the decorations right away. When decorating with icing pens, allow the petit fours’ coating to dry first.

One of the best things about this recipe is that you don’t have to use the oven. All you need is a stove top (and if you use store bought jam, you don’t even need that). In fact, it’s easy enough that you can get the whole family involved. If you have any little chefs in the household, I highly recommend enlisting their help with the decorating process!

Printable Recipe for Heart Petit Fours with Raspberry Cordial Jam:

Heart Petit Fours with Raspberry Cordial Jam

Alison Walsh

Print Recipe Pin Recipe

Course Dessert

Servings 1 dozen

Equipment

• small heart-shaped cookie cutter

Ingredients

  

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For the Jam:

• 1 lb fresh raspberries
• ¾ cup honey
• 3 tbsp raspberry liqueur
• 1 tbsp water
• ¼ tsp cinnamon
• a dash of lemon juice

For the Petit Fours:

• 10 oz. frozen pound cake butter or plain flavor
• 3 cups powdered sugar
• 3 tbsp. milk
• 1 tsp almond extract
• additional milk if necessary
• pink or red gel food coloring 2 drops of pastel pink was just right for mine
• sprinkles icing pens, and cinnamon candies

Instructions

 

• Combine all your jam ingredients in a medium-sized saucepan and set the burner on high. As soon as it starts to boil, set the burner on low and allow the jam to simmer for 1 hour and 20 minutes (or until it has reduced to 2 cups).
• Turn off the heat and allow the jam to cool completely. Transfer to an airtight container and pop it in the fridge while you work on the petit fours.
• Thaw the pound cake according to package instructions and slice it into ½” thick slices.
• With the heart cookie cutter, cut two hearts from each slice.
• Add your powdered sugar to a medium-sized bowl and stir in the milk, food coloring, and extract. You want it to be at drizzling consistency, so add more milk or powdered sugar as needed.
• Remove the jam from the fridge. Spread a little jam on one side of each heart and stack them together into little heart sandwiches.
• Spread some wax paper or parchment paper over a baking sheet. Then place a wire cooling rack on the baking sheet.
• Place the hearts on the wire rack. Use a spoon to drizzle icing over the top of each heart, until it’s entirely coated. You can use a butter knife or smaller icing knife to make sure the sides are completely covered.
• When decorating with sprinkles or candies, add the decorations right away. When decorating with icing pens, allow the petit fours’ coating to dry first.
• Serve to a special someone or ravenous reader.

Tried this recipe?Let us know how it was!

Other Post You Might Enjoy:

• Easy Homemade Almond Buttercream Frosting
• Chocolate Pudding Mini Pies (another no bake, easy for kids to make dessert option)
• Nutella Hot Chocolate