Peach Icebox Cake

I picked up that gorgeous magnolia bloom, along with a metric ton of rosy Georgia peaches, at the Piedmont Park farmer's market. A quintessentially Atlanta morning.

And as the Atlanta afternoon lazily dragged out, who could be bothered to turn on the oven? It just wouldn't do. Better to leave the work to our friend, the ice box.

Peach Icebox Cake

4-5 large peaches
1-2 tablespoons brown sugar [depending on sweetness and ripeness of peaches]
cinnamon
1 cup heavy cream
1 tablespoon confectioners sugar
1 teaspoon vanilla
1 package sugar-free instant vanilla pudding [or custard of your choice]
Graham crackers or wafers

1. Start by turning the peaches into a syrupy compote. Peel, pit and dice the peaches, then add to a small saucepan over medium heat. Toast the peaches and add brown sugar and cinnamon to taste. After several minutes and some reduction of the juices, remove the compote from heat and allow to cool.

2. Prepare instant pudding as directed and allow to set up in the fridge. Whip cream until peaks form. Add confectioners sugar and vanilla and mix briefly.

3. Grab a deep dish and begin layering: graham crackers, pudding, compote, whipped cream, repeat. Top with a sprinkle of cinnamon and some fresh peach slices.

4. Allow to set up in the refrigerator for a minimum of two hours, though optimal timing is really closer to eight hours. It will continue to get better each day until suddenly, it's all gone!