Peach Parfait

2 lb. peaches, diced, peeled
3 oz. water
6 oz. light brown sugar
Granulated sugar
2 tsp. fresh lemon juice
2 tsp. ginger

Combine water, sugars, lemon juice, and ginger into a pot. Heat until sugar dissolves and pour over fresh peaches allowing them to macerate.

2 C. pastry cream
1 lb. milk
4 oz. sugar
1.5 oz. corn starch
4 eggs
2 tsp. vanilla extract
1.5 oz. butter

Combine the milk with half the sugar in a saucepan and bring to a boil. Combine the remaining sugar with the cornstarch, add the eggs, and mix until smooth. Temper the egg mixture into the hot milk and bring to a full boil, stirring constantly. Remove from heat and stir the vanilla and butter. Transfer to a container and place plastic wrap directly on the pastry cream and let cool.

1/2 C. whipped cream

Fold whipped cream into pastry cream

1/8 C. crème fraise

Fold the crème fraise into the pastry cream.

Garnish with candied nuts.