Roasted Peach and Raspberry Parfaits

The addition of cream cheese to the fluffy cream adds a delightful tang that balances well with sweet fruit and crumbly cookies.

Roasted Peach and Raspberry Parfaits
  • 4 ripe fresh peaches, cut into ⅓-inch wedges
  • ¼ cup firmly packed light brown sugar
  • 2 tablespoons unsalted butter
  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 1 cup heavy whipping cream, chilled
  • 1 tablespoon lemon zest
  • 1 (5.3-ounce) box shortbread cookies, crumbled
  • ½ cup sliced almonds
  • 1 cup seedless raspberry jam
  1. Preheat oven to 400°.
  2. On a baking sheet, toss together peaches, brown sugar, and butter.
  3. Roast for 20 minutes.
  4. In a large bowl, beat cream cheese with a mixer at medium speed until smooth. Add granulated sugar, vanilla, and salt, and beat until smooth. Add cream, and beat at high speed until stiff peaks form. Fold in zest.
  5. In a medium bowl, toss together crumbled cookies and almonds.
  6. In 4 large parfait glasses, layer shortbread mixture, peach mixture, 2 tablespoons raspberry jam, and ¼ cup cream mixture. Repeat layers once. Top with remaining cookie mixture. Serve immediately.