Summer Peach Fool Jar

  • 1 1/2 Cups-Fresh Peaches-halved, pit removed and rough cut
  • 2 Cups-Heavy Whipping Cream
  • ¼ Cup-Powdered Sugar
  • ¼ Teaspoon-Almond Extract
  • 2 Teaspoons-Lemon Zest
  • 1 Loaf-Angel Food Cake-crumbled
  • To Garnish-Chocolate-shaved/grated
  • Pint Mason Jars-or rocks glasses

Directions

  1. Chill bowl of stand-up mixer, or glass mixing bowl.
  2. Place peaches in a blender or food processor and puree until smooth.
  3. Place peach puree, heavy cream, sugar, extract and zest in chilled bowl.
  4. Fit mixer with whip attachment/or use whisk and combine, whisking until stiff peaks form.
  5. Place a little of the pulsed angel food cake in bottom of a pint mason jar or rocks glass.
  6. Spoon some of the whipped cream mixture on top and chill for at least four hours.
  7. When ready to serve top with a little more angel food cake crumbs and chocolate shavings.