Peaches & Cream Parfait

Sunflowers, corn and fresh peaches...the delights of the season.  We have been enjoying peaches for breakfast almost daily...in a parfait with yogurt and granola. But here's a recipe for a dessert parfait...done up in wee mason jars and perfect for your next gathering on the patio.

Crumbs:

• 1 cup ginger-snap cookie crumbs
• 4 tablespoons melted butter

Cream Filling:

•  1 cup whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 4 oz. / 125 ml cream cheese
• 1/2 cup icing sugar (confectioners sugar)

Topping:

• 4 peaches (Fruit Fresh or lemon juice, optional)
• 1/2 cup brown sugar
• 1/4 cup water
• 1 tablespoon peach or apricot brandy  

1.  Prepare a simple syrup for the peaches by combining the brown sugar and water in a small saucepan.  Bring to a boil. Remove from heat and cool.  Stir in brandy.  Soak peaches in boiling water for about 10 seconds.  Transfer to a bowl of ice-water for a few moments.  Peel and slice the peaches, tossing with a little 'fruit fresh' or lemon juice if desired (to prevent browning).  Mix syrup and peaches and refrigerate for several hours.
2. To prepare the base, combine cookie crumbs and butter.  Pack crumbs into the bottom of 10 parfait glasses (or 10 x 125 ml. mason jars).
3. For cream filling...combine whipping cream, sugar and vanilla and beat until stiff.  In a separate bowl, combine cream cheese and icing sugar; beat until smooth.  Add the whipped cream to the cream cheese mixture and whip to combine well.  Carefully add cream layer to the parfait glasses.  Refrigerate.
4. Just before serving, top each parfait with marinated peach slices.  Drizzle with a spoonful of syrup.  Garnish with lemon balm or mint sprig. 

Serves 10.