Peach Glaze Parfait with Warm Whiskey Sauce2005-08-27
- Course: Desserts
- Yield : 4
- Servings : 4
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
- Add to Recipe Box
Peaches and cream has a whole new meaning with this recipe! The sauce can be used on bread pudding or fruitcake also.
Peaches can be round or shaped like donuts, with a pit instead of a hole, have yellow or white flesh and skin, and be either clingstone or freestone. Clingstone peach flesh clings to the stone, making it messy to separate, while freestone flesh separates freely from the pit, making freestones easier to eat out of your hand.
- 3 tbsp cornstarch
- 1 cup sugar
- 1 cup water
- 3 tbsp lemon juice
- 1/4 cup butter
- 2 cups fresh sliced peaches
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- Whiskey Sauce
- 3 cups heavy cream - reserve 1/4 cup
- 1/2 cup bourbon
- 1/2 cup granulated sugar
- 1/4 cup plus 2 tablespoons cornstarch
- Whipped Topping
- 1 pint whipping cream
- 1 tbsp sugar
- bread pudding or fruitcake or parfait glasses
For the peach glaze, mix cornstarch and sugar together and add water. Simmer until mixture is thick and clear.
Remove from heat and add lemon juice, cinnamon, nutmeg and butter. Stir until the butter is melted and let cool, then slice the peaches and add to the mixture. Set aside.
For the warm whiskey sauce combine 2 3/4 cups of cream with the bourbon and sugar in a medium-size nonstick saucepan over medium heat. Stir to dissolve the sugar and remove from heat.
In a small bowl, dissolve 1/4 cup + 2 tbsp cornstarch in the remaining 1/4 cup cream.
Add this to the bourbon-cream mixture and simmer, stirring often, until the mixture thickens - about 4 to 5 minutes. Remove from the heat and serve warm over the bread pudding or fruitcake.
For whipped topping, whip the cream and sugar until light and fluffy.
Layer alternating layers in parfait glasses with the peach mixture, whiskey sauce, and the sweetened fresh whipped cream, or use the whipped cream as the topping and garnish with a slice of peach.