Christmas Day Parfaits

Ingredients

 * 3 	cup 	raspberries
 * 1 ea Bunch fresh mint
 * 3 	tbsp 	(to 4) Sugar (or to taste)
 * 2 	tbsp 	water
 * 1 1/4 	cup 	heavy cream
 * 5 ea Peppermint tea bags
 * 10 	oz 	High-quality semisweet
 * 1 	x 	-chocolate, coursely chopped
 * 1 1/2 	pint 	vanilla ice cream

Directions

 * 1) Set aside about 18 raspberries and 6 sprigs of fresh mint for garnish.


 * 1) Combine the Sugar and water in a pot and add the remaining raspberries.


 * 1) Stir gently to coat the Berries with the liquid.


 * 1) 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.


 * 1) Remove from heat.


 * 1) Take the remaining fresh mint leaves off their stems and chop coarsely.


 * 1) In a medium pot, over medium-high heat, scald the cream.


 * 1) Remove from heat and add the tea bags along with the fresh mint leaves.


 * 1) Let steep until the cream is completely cool.


 * 1) Squeeze the tea bags out into the cream, strain it, and return the cream to the pot.


 * 1) Put the pot back om the heat and scald it again.


 * 1) Remove from heat and stir in the chopped chocolate until it is completely melted.


 * 1) This sauce can be made in advance and then heated up at the last minute.


 * 1) Line up 6 parfait or pilsner glasses and put a tablespoon of the raspberry sauce in the bottom of each.


 * 1) Layer the ice cream, chocolate mint sauce, and raspberry sauce twice, ending with the raspberry sauce on top.


 * 1) Add a few uncooked raspberries and garnish with the fresh mint sprigs.