6-8 peaches

1/2 cup mint leaves, chopped

1/2 cup ginger liqueur

Natural sugar

2 cups heavy cream, whipped

Powdered sugar

1 recipe sour cream pound cake (recipe follows)

Peel and slice peaches. Place in bowl. If not sweet enough, add some natural sugar. Then add mint leaves and ginger liqueur. Let sit for 30 minutes to 1 hour to macerate.

Whip cream in a mixer. Sweeten with powdered sugar and some ginger liqueur. Set aside in refrigerator until ready for use.

Slice pound cake and arrange nicely on a platter. Take macerated peaches and spoon over the cake slices. Let sit for several minutes for the syrup to soak into the cake. May want to sprinkle more liqueur over the slices.

Top with whip cream. Garnish with some mint leaves.

Sour Cream Pound Cake

1 pound butter

2 teaspoons vanilla

¼ teaspoons baking soda

6 eggs

3 cups sugar

1 cup sour cream

3 cups flower

Cream butter and sugar together. Mix baking soda into the sour cream and add the vanilla. Add 1 cup flour and 2 eggs alternately until all is used.

Bake at 325 degrees for 1 hour 15 minutes in a 10-inch tube pan.