Raspberry & Peach Pound Cakes in a Jar
Peaches and raspberries, pound cake, and whipped cream make this quick and easy dessert a summer favorite!
INGREDIENTS:
6 ounces raspberries
3 peaches, cut into bite-size pieces
1 pound cake, store-bought
2 tablespoons sugar
2 tablespoons of lemon juice, optional
Whipped cream
DIRECTIONS:
- Add cut peaches and raspberries into a small saucepan and cook on medium to low heat until it gently simmers.
- While the peaches and raspberries are cooking down, cut the pound cake into 1-inch slices. Using whatever you will be assembling the dessert in, cut out a circle in each slice using the opening of the glass. You’ll end up with cake rounds that fit perfectly in your glass.
- Once the peaches and raspberries have cooked down into a compote-like consistency, turn off the heat and add sugar, lemon juice, and a pinch of salt. Mix thoroughly.
- Let the compote cool to room temperature.
- Now start assembling your dessert. Start with a layer of pound cake then the compote and repeat until you reach the top of the glass. Top with whipped cream and garnish with sliced peaches and a raspberry. Serve immediately or chill in the fridge. Enjoy!