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Peach-Lemon Curd Parfaits with Raspberries
Dessert

Peach-Lemon Curd Parfaits with Raspberries

This light-as-air dessert makes the most of juicy summer fruit. Make these ahead and store in the fridge for up to 1 day until ready to serve.

Serves 4
Ready in 22 mins
Prep time 20 mins
Cooking time 2 mins
321 calories per serving

Ingredients

> 3 ripe peaches
> 1 tsp grated lemon zest
> 1/2 cup gluten-free prepared lemon curd
> 4 oz cream cheese, softened
> 1/2 cup heavy cream
> 1/2 tsp vanilla extract
> 2 tbsp gluten-free confectioners' sugar
> 1/2 pint fresh raspberries

Steps

1
Heat a medium covered pot of water to a boil on high. With a paring knife, cut a shallow X into the bottoms of the peaches. Add peaches to boiling water and cook 15–30 sec., until skin begins to peel away from X on bottoms. Remove peaches from water and place in a bowl of ice water until cold. Pat peaches dry.
2
Peel and pit the peaches. Cut into wedges and place in a food processor, along with lemon zest. Pulse until smooth. Transfer to a medium bowl, along with the lemon curd, stirring to combine.
3
In a separate medium bowl, with a hand mixer, beat the cream cheese, heavy cream, vanilla extract, and 1 tbsp confectioners’ sugar until smooth.
4
Divide peach-lemon curd among 4 glasses, followed by cream cheese mixture and raspberries. Sift remaining 1 tbsp confectioners’ sugar over raspberries.

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