These parfaits not only look amazing, but they are wonderfully cool, sweet and tangy. Sliced peaches are layered with pound cake and a light lemon sauce before being chilled and topped with a dollop of sweetened whipped cream. They will make you want to have dessert first!
Ingredients
- frozen sliced peaches: 2 packages (10 ounce packages, thawed)
- brown sugar: 2 Tbsp
- white sugar: 0.25 cup
- all-purpose flour: 2 Tbsp
- lemon zest: 2 tsp (grated)
- salt: 0.25 tsp
- lemon juice: 0.33333 cup
- boiling water: 1 cup
- egg yolks: 2 piece
- butter: 2 Tbsp
- loaf prepared pound cake: 1 piece (10.75 ounce, cubed)
- sweetened whipped cream: 1 cup
Metric Conversion
Stages of cooking
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Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
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In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.
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In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.
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In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.
