Lemon Peach Parfaits recipe

6 servings

2 (10 ounce) packages frozen sliced peaches, thawed

2 tablespoons brown sugar

1/4 cup white sugar

2 tablespoons all-purpose flour

2 teaspoons grated lemon zest

1/4 teaspoon salt

1/3 cup lemon juice

1 cup boiling water

2 egg yolks

2 tablespoons butter

1 (10.75 ounce) loaf prepared pound cake, cubed

1 cup sweetened whipped cream

Place peach slices into a large bowl, and sprinkle with brown sugar.

Stir to coat, and set aside.

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.

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.

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.