Chef notes
Juicy, super–ripe peaches (aside from being delicious!) are so easy to peel without having to dip them in boiling water. Simply make a small cut and use your fingers to peel off the skin. If your peaches are a bit firmer, and won’t peel by hand, use a standard, swivel vegetable peeler.
Ingredients
- 4 large ripe peaches, peeled and cut into wedges
- 3 tablespoons sugar
- 1 cup heavy cream
- 1 ½ teaspoons Bourbon
- 4 slices pound cake, cut into ¾–inch cubes
- 1 tablespoon thinly sliced crystallized ginger
Preparation
In a small bowl, toss the peaches with half of the sugar and let sit until slightly juicy, about 10 minutes.
In a medium bowl, beat the cream with the Bourbon and remaining sugar on high speed until soft peaks form, about 3 minutes.
Divide half of the peaches between 4 glasses, followed by half of the pound cake and whipped cream. Spoon any of the juices on top and repeat with the remaining peaches, pound cake and whipped cream. Sprinkle with ginger and serve.
