Bring a medium-sized pot of water to boil and add peaches. Boil 30 seconds then remove, drain the water and refill the pan with cold water. Add lemon juice. Peel the peaches and drop them into the water. Set aside.
Beat cream until fluffy. Add 2 tablepoons sugar and beat again until stiff peaks form.
In a stainless-steel or enamel-coated saucepan, beat the eggs, egg yolks, salt, bourbon, vermouth and remaining sugar for about a minute. Place the pan over low heat and keep beating mixture for about 4 minutes, or until the sauce is thick, foamy and warm. Don't simmer it because the eggs will scramble.
Remove 2 peaches from the water, pat them dry. Slice each in 6 or 8 slices. Divide the slices among 4 large glass goblets or dessert bowls. Spoon the custard sauce over the peaches, then add a little whipped cream, then crumble some cookies over the cream. Repeat the layers, ending with crumbs.
Makes 4 servings.
Date: February 6, 2002