INGREDIENTS
2
heaping cups sliced and peeled "ripe"peaches, more for garnish
10 oz
apricot jam
4 tbsp
unsalted butter
1/4 cup
water
1 tbsp
lemon juice
2 tbsp
cornstarch
1
store-bought pound cake, sliced crosswise into 8 pieces
1/2 cup
heavy whipping cream
2 tbsp
granulated sugar
1/2 tsp
vanilla extract
slivered almonds
sprigs of mint
grilled peach wedges