Pound Cake and Fruit Parfaits

Ingredients

• 0.5 teaspoon almond extract 
• 1.5 cups heavy cream chilled
• 3  peaches pitted ripe halved chopped
• 6 cups round cake store-bought cubed ()
• 1 pint raspberries 
• 3 tablespoons sugar 

Equipment

• bowl
• hand mixer

Directions

1. Combine cream, sugar and almond extract, if desired, in a bowl. With an electric mixer, beat until soft peaks form.
2. Place a dollop of cream in each of six glasses. Top with 1/4 cup of pound cake cubes, another spoonful of cream and some nectarine chunks and raspberries. Continue alternating layers of cake, cream and fruit until you have used it all.
3. Serve immediately, or cover with plastic and refrigerate for up to 2 hours.