Blueberry Peach Parfait

This recipe combines fresh peaches and blueberries with a thick old-fashioned custard sauce for an extraordinary summer treat.


6 servings


1/2 cup granulated (white) sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
2 ripe peaches, peeled and sliced
1 1/2 cups fresh blueberries
whipped cream


In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate until chilled.

In six parfait glasses, layer 2 rounded tablespoons of custard, two to three peach slices and 2 tablespoons blueberries; repeat layers. Top with whipped cream.

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