These parfaits not only look amazing, but they are wonderfully cool, sweet and tangy. Sliced peaches are layered with pound cake and a light lemon sauce before being chilled and topped with a dollop of sweetened whipped cream. They will make you want to have dessert first!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.

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  • In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.

  • In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.

  • In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.

Nutrition Facts

422.8 calories; 4.9 g protein; 64.6 g carbohydrates; 196.6 mg cholesterol; 346 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/21/2005
This was wonderful. But instead of doing individual parfaits...I used a trifle bowl. I also added raspberries for more color. Thank you for the recipe. Read More
(16)

Most helpful critical review

Rating: 2 stars
10/13/2005
This was just ok. Will not make it again! Waste of pound cake! Read More
(9)
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/21/2005
This was wonderful. But instead of doing individual parfaits...I used a trifle bowl. I also added raspberries for more color. Thank you for the recipe. Read More
(16)
Rating: 4 stars
01/02/2006
Made this for New Year's Eve and it was a hit! Very nice and light with a nice tart accent. Used the advise of oodles' and really liked the raspberries. I also made this in a clear glass bowl since I took it to a party and it worked very well. Will definately make this one again. Read More
(11)
Rating: 2 stars
10/13/2005
This was just ok. Will not make it again! Waste of pound cake! Read More
(9)
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Rating: 5 stars
07/13/2014
Didn't deviate from the recipe at all and I'm glad I didn't. We thought this was outstanding even using frozen peaches. Using fresh peaches would put this at 10 stars IMO and its eye appeal is nice enough for company! All elements of this parfait are harmonious and I most definitely will make this again. Read More
(3)
Rating: 4 stars
07/17/2013
I made this in a trifle bowl as "oodles" did. I doubled the recipe. I added about two cups of blueberries for color making sure they were scatted around the edge of the layer so they would show. I used fresh peaches. They are in abundance in the Carolinas in July. Making the sauce was the most time-consuming part but worth it! Peeling the peache would have been time-consuming but I recuited my husband to do that.Anything for a good dessert! Read More
(2)
Rating: 4 stars
07/02/2012
This was rather good! Quite a bit more work than just layering yogurt and berries in a glass and topping with granola the the flavors tell why! I felt the need to add more sugar because when the sauce coated the spoon I tasted it and puckered right up! I had to use angel food cake because pound cake was sold out 3 different places I went (must be for shortcakes and the 4th!) but either works. Made for Western Region Allstars Faceless Frenzy July 2012 Read More
(1)
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