2 quarts water
1 pound rima or apricot preserves
8 slices white cake (e.g. King Cake)
1 (8 ounce) can strong brewed coffee with sugar
1 fluid ounce lemon juice
2 cups white sugar
2 tablespoons lemon zest
In a medium-size saucepan, bring water and preserves to a boil. Mash until pulp begins to set but does not yet completely pulverize. Stir constantly until all separates. Remove from heat and stir in cake mix, coffee, lemon juice and white sugar. Pour mixture into ramekins or plastic cups and cool. Refrigerate overnight.
3 tablespoons lemon zest
Bring water and preserves to a boil in a small saucepan, stirring until mixture comes to a steady boil. Add lemon zest and water and mix until dissolved. Serve over peaches, whipped cream or ice cream.
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