| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 pint blueberries
- 1/2 cup plus 2 tablespoons brown sugar
- One 16-ounce frozen pound cake, cut in half across the equator
- 4 peaches, peeled and cubed
- 1 1/2 cups pecans
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 1/2 cups heavy whipping cream
- 1 teaspoon granulated sugar
- 1 teaspoon vanilla extract
Instructions
- For the peaches: Add the blueberries, 2 tablespoons brown sugar and 1 cup water to a medium saucepan and bring to medium heat. Simmer until syrupy, about 10 minutes. Remove from the heat.
- Meanwhile, punch out circles from the pound cake using a ring mold and reserve.
- Put the peaches, 1/2 cup brown sugar and 2 tablespoons water in a small saucepan and cook, covered, over medium heat until the peaches are soft and tender, 5 to 10 minutes.
- For the maple pecans: Preheat the oven to 350 degrees F.
- Mix the pecans, maple syrup, olive oil and salt in a bowl. Spread on the prepared baking sheet and bake for 15 minutes. Break apart into pieces.
- For the vanilla whipped cream: Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip to soft peaks. Add the granulated sugar and vanilla and whip to stiff peaks.
- To assemble: In a wide-mouth serving glass or parfait dish that fits the circles of pound cake, layer a pound cake circle, a layer of blueberries, another pound cake circle, a layer of peaches, a large dollop of whipped cream and a sprinkle of nuts. Repeat with the remaining ingredients in 5 more glasses.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 810 |
| Total Fat | 53 g |
| Saturated Fat | 19 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 6 g |
| Sugar | 61 g |
| Protein | 9 g |
| Cholesterol | 131 mg |
| Sodium | 627 mg |
Reviews
Can this be prepared ahead and refrigerated?
Yum!