Apricot sponge cake or ladyfingers
1/4 Cup Vanilla pudding or custard
Fresh picked peaches
1 tsp. Maple syrup
1/4 tsp. Cinnamon
1/2 tsp Sugar
1/2 tsp. Triple Sec liqueur
2 Tblsp. Orange juice
Peel and slice fresh peaches allowing juices to drip into bowl. Add syrup, cinnamon, sugar, triple sec and orange juice. Allow mixture to sit for 30 minutes to glaze.
In a bottom of parfait glass place pudding or custard.
Place sponge cake or ladyfinger vertically, with bottom edge resting on custard and top edge protruding over top edge of the glass.
Use slotted spoon to place peaches over custard and bottom half of cake.
Pour Glaze over cake to absorb.
Garnish with fresh Bing Cherries for flavor and color contrast.