Peaches and Cream Parfait

Ingredients

(For Parfait)

Honey whipped cream recipe below

Amoretti cookies, crushed 2 each

Marinated Peaches recipe below

(For Honey whipped cream)

Heavy cream (crème entire) 1 ½ cups (360ml)

Honey 5 Tbsp

(For Marinated Peaches)

Brown sugar, firm packed ½ cup (120ml)

Amaretto 1 Tbsp

Peaches 4 large (about 1 ½ lbs)

Procedure

1. Marinate the Peaches: Combine the sugar and ¼ cup of water in a small heavy-based saucepan and bring to a boil over medium-high heat. Remove from the heat and let the sugar syrup cool stir in the amaretto.
2. Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Using a small sharp knife, cut a small X in the pointed end of each peach. Plunge the peaches into the boiling water for 1 minute. With a slotted spoon, remove the peaches from the water and put them into the bowl of ice water to stop the cooking. When the peaches are cool enough to handle, gently peel the skin off the peaches, starting at the X. If the skins don’t peel off easily, return the peaches to the boiling water for another 30 to 60 seconds.
3. Halve the peaches lengthwise and remove the pits. Slice each half lengthwise into 1/2 –inch-thick slices and put them in a medium bowl. Pour the amaretto sugar syrup over the peaches and stir gently to coat completely. Cover the bowl tightly with plastic wrap and let the peaches marinate in the refrigerator for at least 30 minutes and up to 2 hours before using.
4. Honey Whipped cream: Pour the cream in to the chilled bowl of an electric stand mixer or into a large chilled mixing bowl. Use the wire whisk attachment on the stand mixer or a hand held mixer to whip the cream on medium speed until it begins to thicken slightly. Turn the mixer off and add the honey. If necessary, scrape down the sides of the mixing bowl to push the honey into the cream. Whip the cream on medium-high speed until it holds soft peaks. Use right away.
5. To assemble Parfait: Using a large spoon or a pastry bag fitted with a large open tip to fill each goblet or glass about a quarter full with the honey whipped cream. Sprinkle a little of the cookies evenly over the whipped cream. Top with a scant ¼ cup of the marinated peaches. Repeat. Garnish with a dollop of cream and a sprinkle of any remaining crumbs. Serve immediately.