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Kentucky Peach Parfait

4 peaches
Juice of 1 lemon
1 cup heavy or whipping cream
1/2 cup plus 2 tablespoons sugar
2 eggs
5 egg yolks
Pinch of salt
1/3 cup bourbon
1/3 cup dry vermouth
8 Amaretti de Saronno cookies

Bring a medium-sized pot of water to boil and add peaches. Boil 30
seconds then remove, drain the water and refill the pan with cold
water. Add lemon juice. Peel the peaches and drop them into the
water. Set aside.

Beat cream until fluffy. Add 2 tablepoons sugar and beat again
until stiff peaks form.

In a stainless-steel or enamel-coated saucepan, beat the eggs, egg
yolks, salt, bourbon, vermouth and remaining sugar for about a
minute. Place the pan over low heat and keep beating mixture for
about 4 minutes, or until the sauce is thick, foamy and warm. Don't
simmer it because the eggs will scramble.

Remove 2 peaches from the water, pat them dry. Slice each in 6 or
8 slices. Divide the slices among 4 large glass goblets or dessert
bowls. Spoon the custard sauce over the peaches, then add a little
whipped cream, then crumble some cookies over the cream. Repeat
the layers, ending with crumbs. Serves 4.

Note: If you don't like the taste of any liquor, substitute a mild
custard sauce (such as creme anglaise), or even a cornstarch-thickened
vanilla pudding, which will make it taste like cream pie.

This layering of custard, cream and fruit can be applied to any
seasonal fruit, or even bananas.

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