Peach Syllabub and Praline Trifle

10-12 servings

1/2 cup honey
1/4 cup brandy
6 fresh peaches, peeled and sliced
3/4 cup firmly packed brown sugar
3 1/2 cups heavy cream, divided
3 T butter
1 cup chopped pecans
1tsp vanilla extract
Pound Cake (homemade or bought)

in small saucepan, combine honey and brandy over medium heat, bring to simmer and cook 2 minutes and then cool completely

in medium bowl, combine peaches and honey - cover and chill 4 hours

in medium saucepan, combine brown sugar, 1/2 cup cream and butter over medium heat.  Cook 3-4 minutes stirring constatnly, until sugar dissolves.  Stir in pecans and vanilla extract.  Cool Completely.

In large bowl and using electric mixer at medium speed, beat 3 cups cream until soft peaks form.

Add brown sugar mixture, beating until stiff peaks form.

To assemble, layer cake, cream mixture and peaches in large serving bowl and repeat layers as needed ending with peaches in flower pattern on top.