Lemon Peach Parfaits

Lemon Peach Parfaits

6
RRSPANGLE 1

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 25 m servings 423 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
  2. 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.
  3. 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.
  4. 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.

Reviews

6
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

This was just ok. Will not make it again! Waste of pound cake!

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.

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 si...

This was just ok. Will not make it again! Waste of pound cake!

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...

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 sho...

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 ...