One thing I really miss having is a real garden. Living in an apartment I can’t exactly get a garden with rows and rows of corn, or tomatoes and green beans on the vine. But I make due with lots of fresh herbs. I love that little part of summer, gearing up for it in the beginning of spring when it’s still too cold to plant, and strategizing what is going to get planted, I just get a little overzealous and go to town. My little apartment garden is my sanctuary to get my fill of fresh herbs like oregano, chives, thyme and of course, my favorite, basil. That means I have to get my fill of fresh veggies from the market, I love that I can still eat fruit that was harvested at peak of ripeness during the holidays. Whether it’s veggies or fruit, I like searching my pantry to see what I can find and I love that I can still eat fruit that was harvested at peak of ripeness during the holidays. Del Monte® is always stocked in my pantry with a few extra cans of veggies and fruit to put to good use when I’m in the mood. Last week I had some friends come over for a visit and I wanted to whip up something simple yet scrumptious. And even though we’re getting into the thick of fall, with crisp air and leaves falling all around us, there are still ways to get the freshest taste right to you. I started with can of Del Monte® Sliced Peaches, a pound cake cut into cubes, and some homemade whipped cream to make a light and summery peach parfait. In 10 minutes I had a dessert fit for summer to serve and it made the chilly fall a little bit more summery. The steps are really simple, too! Take a couple slices of pound cake or angel food cake and cut it into cubes. Drain, reserving the juice, your 15 oz. can of Del Monte® Sliced Peaches in Extra Light Syrup, and cut into small bite sized bits. Next, whip up some heavy cream with a little vanilla extract, a touch of sugar and a couple of tablespoons of your Del Monte® sliced peaches in extra light syrup and you’re set to go! Get a couple of serving dishes out and layer your whipped cream, pound cake and peaches together and top with a sliced peach. Let them rest for 30 minutes so the peaches sweeten up the cream and you’re set to serve. You can have summer all year long with this dessert. It’s a hit no matter what time of year!
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Simple Peach Poundcake Parfait
1 15oz. Can Del Monte Peaches, diced
1 ½ cup Heavy Whipping Cream
1 tsp Vanilla Extract
2-3 Tbsp Sugar
1 Prepared Pound Cake, cut into cubes
Drain and dice peaches into small bite size pieces.
In a stand mixer with whisk attachment, whip heavy cream until stiff peaks form. Just before whipping is complete add in vanilla and sugar, beating until incorporated.
Cut prepared pound cake into small bite sized cubes.
To assemble - Layer whipped cream into the bottom of serving dishes. Top with diced peaches, and poundcake bites. Repeat layers again. Chill until ready to serve.