Peach Glaze Parfait with Warm Whiskey Sauce for Bread Pudding

2005-08-27
  • Yield : 4
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m
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Peaches and cream has a whole new meaning with this recipe! The sauce can be used on bread pudding or fruitcake also.

Ingredients

  • 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
  • 3 cups heavy cream
  • 1/2 cup bourbon
  • 1/2 cup granulated sugar
  • 1/4 cup plus 2 tablespoons cornstarch
  • 1 pint whipping cream
  • 1 tbsp sugar
  • bread pudding or fruitcake

Directions

Step 1

For the peach glaze, mix cornstarch and sugar together and add water. Simmer until mixture is thick and clear.

Step 2

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.

Step 3

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.

Step 4

In a small bowl, dissolve 1/4 cup + 2 tbsp cornstarch in the remaining 1/4 cup cream.

Step 5

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.

The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.

Step 6

For whipped topping, whip the cream and sugar until light and fluffy.

Step 7

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.



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Kaplan, Louisiana Louisiana
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