Nectarine and berry parfaits

Prep: 20 minutes

Standing time: 20 minutes

Chill time: 1 hour or up to 6 hours

Makes 4 servings

If you don’t wish to use orange-flavored liqueur, substitute 1 or 2 tablespoons of orange blossom honey for the liqueur and the sugar.

1 large ripe nectarine or peach, halved, pitted

1 cup very thinly sliced ripe strawberries

1 cup fresh red, gold or black raspberries, or blackberries

3 tablespoons orange-flavored liqueur 2 tablespoons powdered sugar

Mascarpone and lemon whipped cream, see recipe

8 buttery shortbread, ladyfingers, amaretti or gingersnap cookies, crumbled

Fresh raspberries, for garnish

Fresh mint sprigs, for garnish

Working over a bowl, use a sharp knife to slice 1 nectarine or peach very thinly. Add nectarine slices, 1 cup strawberry slices and 1 cup raspberries to the bowl. Add 3 tablespoons orange-flavored liqueur and 2 tablespoons powdered sugar; stir gently. Let stand for about 20 minutes.

Meanwhile, make mascarpone and lemon whipped cream.

Place a generous dollop of the fruit into the bottom of 4 stemmed dessert or wine glasses. Top with 1 spoonful of the Mascarpone cream, a few cookie bits and more fruit. Repeat layers to fill the glass evenly, ending with a dollop of the cream. Cover and refrigerate at least 1 hour or up to 6 hours.

Serve cold, garnished with fresh raspberries and mint sprigs.