Ever since I saw photos of fruit parfaits from Japanese fruit parlors, I have promised to make some for the family this Summer when a variety of fruits will surely be in season.
I was torn to either making the berry version or the peach kind. Peach won in the end since it’s the sweetest during the Summer months here in Jersey. You may also use melons, mangoes, or a combination of fruits.
There is really no cooking involved here just a matter of putting together your ingredients.
For the fruit sauce I used the peach syrup I have made previously for my summer cooler.
I used two kinds of peaches here, white and yellow variety. Prepare your fruits by washing, peeling and cutting your peaches into segments. Set aside about half a cup that has been cut into small cubes, you will need this for layering.
Place 1 1/2 cups heavy cream in a chilled bowl, add 2 tbsp. sugar and whip until stiff peaks form.
Get a parfait or decorative glass and layer a tablespoon of fruit syrup, a couple of tablespoon of diced peaches, then your whipped cream. Repeat once or twice until you get to the top. Arrange your peach segments decoratively on top, you may add a dollop of cream before topping it with additional fruit and a sprig of mint.
