Brooke is a Georgia girl, so during peach season, she just loves to eat as many peaches as she can. We came up with this pretty, layered dessert for her. Just like Brooke, it’s light, lovely, and as Southern as it comes.
Recipe information
Yield
serves 4
Ingredients
4 ripe peaches (about 2 pounds), diced
4 teaspoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup crumbled Sandies pecan shortbreads (about 10 cookies), plus additional for garnish
Reddi-wip topping
Preparation
Step 1
In a medium bowl, toss the peaches with the brown sugar and cinnamon.
Step 2
Place a layer of the peaches in the bottom of a parfait glass. Sprinkle the peaches with a large pinch of cookie crumbs and top with Reddi-wip. Repeat with two more layers of each ingredient, ending with Reddi-wip. Garnish with an additional sprinkle of cookie crumbs. Repeat with the remaining parfait glasses. Serve immediately or chill up to 4 hours before serving.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
