1 recipe Honey Whipped Cream
2 butter cookies, crushed
1 recipe marinated peaches
To serve: Use a large spoon or a pastry bag fitted with a large open tip to fill each glass about a quarter full with the honey whipped cream. Sprinkle a little of the cookie crumbs evenly over the cream. Top with a ¼ cup of the peaches. Repeat, garnish with a dollop of cream and a sprinkle of cookie crumbs.
Honey Whipped Cream
1 ½ cups cold heavy cream
5 tablespoons honey, slightly heated in microwave
Pour the cream into a chilled bowl and mix with mixer until soft peaks. Add the honey and whip until stiff peaks form.
Makes about 2 cups
½ cup firmly packed light brown sugar
1 tablespoon amaretto
4 large ripe peaches, peeled and sliced
Combine the sugar with ¼ cup water in a heavy saucepan and bring to boil over medium high heat. Remove from the heat and let the sugar syrup cool. Stir in the amaretto.
Pour the syrup over the peaches and stir gently to coat. Cover and let peaches marinate for at least 30 minutes up to 2 hours.
Can substitute amaretto for peach schnapps, Grand Marnier, or Moscato.
Submitted by: Terri Geiser