From The Silvermine Tavern, Norwalk, Connecticut
Difficulty: Average
Make Ahead
Serves 10
Ingredients:
- 1 loaf pound cake, 3-4 days old
- 1/4 cup sherry
- currant jelly
- 6-7 peaches, sliced 1/2″ thick
Instructions:
- Line a bowl approximately 10″ across and 4″ deep with pound cake cut into 1/2″ slices.
- Some cutting and fitting is necessary to line the bowl completely.
- Evenly sprinkle cake with sherry to moisten it. The sherry may be adjusted to taste, but do not make the cake soggy.
- Spread a thin layer of currant jelly over cake, covering it completely.
- Place the peaches in a layer over the jelly.
- Chill while making the custard.
- Make custard according to recipe on package, adding a pinch of nutmeg if desired.
- After custard has cooled slightly, put on top of peaches, filling bowl almost to the top.
- Refrigerate until custard has set.
- Top with whipped cream and garnish with sliced peaches or chocolate shavings.
- When serving, be sure to include all of the layers in each portion.