Peach Glaze Parfait with Warm Whiskey Sauce

4 servings Prep: 20 m Cook: 10 m Total: 30 m Intermediate
5.0/5 (1)
Peach Glaze Parfait with Warm Whiskey Sauce
Peaches and cream has a whole new meaning with this recipe! Fresh peaches get glazed with cinnamon and nutmeg, then layered with bourbon-spiked whiskey sauce and whipped cream for an elegant Southern dessert. The warm whiskey 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.

Ingredients

4 servings
  • 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
  • Ingredients
  • 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

Step-by-Step Instructions

  1. For the peach glaze, mix cornstarch and sugar together and add water. Simmer over medium heat, stirring frequently, until mixture is thick and clear, about 5-7 minutes.
  2. Remove from heat and add lemon juice, cinnamon, nutmeg and butter. Stir until the butter is melted and let cool to room temperature, then slice the peaches and add to the mixture. Set aside.
  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.
  4. In a small bowl, dissolve 1/4 cup + 2 tbsp cornstarch in the remaining 1/4 cup cream.
  5. Add this to the bourbon-cream mixture and return to medium heat. Simmer, stirring often, until the mixture thickens enough to coat the back of a spoon, about 4 to 5 minutes. Remove from the heat and serve warm over the bread pudding or fruitcake.
  6. For whipped topping, whip the cream and sugar until light and fluffy with soft peaks forming.
  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.

Common Problems and Solutions

Q: Why is my whiskey sauce lumpy?

A: Make sure to completely dissolve the cornstarch in the cold cream before adding it to the warm mixture. Add it slowly while stirring constantly to prevent lumps from forming.

Q: Can I make this ahead of time?

A: Yes, the peach glaze and whiskey sauce can be made up to 24 hours ahead and refrigerated. Gently rewarm the sauce over low heat before assembling. Don't whip the cream or assemble the parfaits until just before serving to maintain the best texture.

Tips and Techniques

Use freestone peaches for this recipe—they’re much easier to slice cleanly than clingstone varieties. The whiskey sauce should coat the back of a spoon when done; if it’s too thin, simmer a bit longer, and if too thick, whisk in a tablespoon or two of cream.

Ingredient Substitutions

  • bourbon: rum or brandy
  • fresh peaches: frozen peaches, thawed and drained
  • heavy cream: half-and-half

Equipment Needed

  • Medium nonstick saucepan
  • Small mixing bowl
  • Electric mixer or whisk
  • Parfait glasses or dessert glasses

Historical Context

Bourbon-spiked dessert sauces became popular throughout the American South in the 19th century, with whiskey sauce being a traditional accompaniment to bread pudding, fruitcake, and peach desserts during peach season.